Tag Archives: bean soup

Italian Sausage, Swiss Chard & Bean Soup

It be COLD outside here in Vancouver BC! What is better than some warm soup with crusty bread after a long day of work and/or child rearing? A TV show I discovered on a weird Italian channel we have has given me some inspiration to create a new soup flavour. Lidia’s Family Table is one of my new favorite cooking shows. She’s not annoying to watch and I’ve learned a lot about food and new ways to look at certain ingredients. I took her Savory Potato Broth and then made my own additions for this soup. The broth is easy to make and gives a great base for anything you’d like to add to it. She uses this broth as a base for several of her own soups. You can make the large amount that she does and freeze the other half for later.


One bunch red or green Swiss Chard
1 can Cannellini or Navy beans, rinsed
2 spicy Italian sausages
8 cups of Savory Potato Broth
1/2 lemon juiced
Fresh grated Parmesan cheese
day old baguette for garnish
fresh chopped Italian parsley for garnish

Squeeze Italian sausages out of their casings into a frying pan in little balls and fry up until cooked.

Heat broth and add the can of rinsed beans and cooked sausage. Taste and season again. It may need more salt.

Chop up the Swiss chard (remove long stems) and stir into the soup. Add lemon juice, this will brighten it up a bit. Cook for around 25 to 30 minutes or until chard is soft and no longer crunchy.

Slice bread up into thin slices, brush with olive oil. Scrub each piece with a chunk of garlic (cut in half) and sprinkle with salt and pepper. Chop up the ends of the baguette into crouton size and toss them in a little oil and salt and pepper. Place in a 425 degree oven for around 8 to 10 minutes or until crispy.

Serve soup with a few croutons, fresh grated Parmesan cheese and chopped Italian parsley. SO good!


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Filed under Meats, Soup

Mexican Pinto Bean Soup

Many years ago I lived in California. Being from Canada my experience with Mexican food was limited to the local Taco Time menu. When I discovered authentic Mexican I was never able to return to Mexi Fries smothered in ‘Nacho Cheese Sauce’. From many neighbours and friends in Cali I managed to learn some awesome recipes and stored as many as I could in my head for future use. One that I love especially in the winter months is pinto bean soup. It’s unbelievably cheap and easy to make (though the beans do need to cook for several hours) and as the beans cook they infuse the water with a nutty flavour and fill your house with a wonderful aroma (who knew beans could smell so great?) Ladled into your bowl and topped with all of your favorite Mexican ingredients how can you go wrong? This recipe can easily be made vegan by using dairy-free sour cream and cheese. It’s also a great for a casual dinner party as people can add what they like to their own bowl of beans and broth. Just put your toppings into nice serving bowls and let people add whatever they love.

Mexican Bean Soup
Makes 4 Servings


2 cups dry pinto beans
(soak overnight if you can for quicker cooking the next day)
garlic clove
green onions
sour cream
grated cheese

Rinse your beans well and dig through them looking for any small rocks or chunks of dirt. Fill up a medium or large pot with water, add beans and bring to a boil. For un-soaked beans the fastest method is to put the pinto beans into a pan, cover with water at least three inches above the beans. Bring to a boil then reduce the heat, cover with a lid and simmer for 10 to 15 minutes. Turn off the heat and let the beans sit for one hour with the lid on. The beans will then be plump and be ready to cook. Bring beans to boil again then reduce heat, add a clove or two of garlic (give it a good smash with the backside of your knife) and simmer with lid on for about two to three hours or until beans are nice and soft, checking every hour to make sure beans continue to have enough water.

For soaked beans – the slower method involves covering the pan of beans with water at least three inches above the beans and soak overnight. The next morning the beans will be plump and ready to cook. Pour beans into a colander and then refill the pot water covering beans at least three inches above the beans. Bring beans to boil. Reduce heat, add some garlic and simmer with lid on for about two to three hours or until beans are nice and soft, checking every hour to make sure beans continue to have enough water. I added at least 4 extra cups of water while they cooked.

Nearing the last 30 minutes of cooking you will add your salt. Salt will really bring out the natural flavour of the beans so don’t skimp too much. Add a little, taste, add more till you get the saltiness you prefer. Adding salt too early on will make the beans less tender.

You can also remove a handful of beans and mash them up and then add them back to the beans for a creamier broth.

Ladle the beans and broth into a big soup bowl. Add a dollop of sour cream and as much grated cheese as you like then top with finely sliced cabbage, diced tomatoes, chopped green onions and cilantro. Throw in some jalapenos or a few shakes of Tapatio hot sauce if you can handle the heat? Sit down, give it a good stir and enjoy! The leftovers are awesome for the next day or you can mash them up for re-fried beans – yum!


Filed under Soup, Vegan, Vegetarian