Swiss Chard Winter Soup

I have always loved this soup on a cold winters day but even better now that I grow my own Swiss Chard in my garden.  This meal for 6 can be made for under $6 and cheaper yet if you grow your own Swiss Chard.

Swiss Chard Winter Soup

(Feeds a family of six in about 45 minutes.)


  • 1 pound of ground turkey
  • 2 cloves of garlic (minced)
  • 1 medium onion ( chopped)
  • 6 cups of low sodium chicken broth
  • 5 cups of chopped swiss chard
  • 2 can (15 oz) of great Northern beans ( drained and rinsed)


* Don’t forget the CORNBREAD!


Directions :

In a Dutch oven cook up the ground turkey with a dash of olive oil, some spicy season mix, onion and garlic.  I use a few dashes of my hot pepper sauce and some chili peppers chopped.   Once the meat is brown add the broth, chard and beans.

Simmer this soup for about 20 minutes and serve right away.


My family loves this dish with some oven fresh corn bread!

Would love to hear if you gave this recipe a try or if you have any other recipes to use with swiss chard.  ENJOY!

About Bren

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32 thoughts on “Swiss Chard Winter Soup

  1. I really love the way your site looks and that pic makes me super hungry. I’m very off to dinner. How did you make those gorgeous facebook and twitter and rss feed thingys. They are gorgeous!!!!!!!

    1. Miriam – me and my friend Photoshop! Thanks for stopping by. IT is always my pleasure to make you hungry with my photos.

  2. I planted swiss chard seeds today for the first time! And I am not a cook! I just love their structure in the garden….but I might have to try your soup. Yummm…. Thank you for your beautiful pictures. Pure inspiration.

  3. Yummy looking soup there. It will be a while before I’m picking chard. The over-wintered crop is starting to grow again but is still much to small to pick. So instead of winter soup I think it will be late spring soup.

  4. haha!!! I got you to load to my blog list…and I do believe it will update too!!!!
    hahahaha!~!! feel like at least one thing went my way today!

    1. I have it growing in my greenhouse right now. The chard in the photo was store bought – sorry if I mislead you. I can’t wait to cook with my own again this year. Thank you for stopping by and I can’t wait to see your swiss chard growing this year!

  5. Hi Bren- I lost you temporarily…my fault. Glad to see you have a fresh new site! Lookin good. This soup sounds and looks wonderful! Can you believe I have never eaten swiss chard??? I am going to make this tomorrow. Perfect for a raining night!
    xoxo- Julie

  6. This is a good blog, I was wondering if I could use this article on my website, I will link it back to your website though. If this is a problem please let me know and I will take it down right away.

  7. I was just looking for something to do with my extra chard and stumbled on this after looking at another of your blog posts. Looks perfect & I’ll let you know if I do it justice.

    1. That is great Matt – I am so happy to be able to help you with that spring chard. Let me know how you like the recipe. Feel free to use sausage if you want to add some ‘extra’ to the dish. Turkey keeps the calories down but this time of year with all the working in the garden we can use some extra’s!

  8. Hello Bren-
    You have beautiful photos on your website. I am writing in response to your request for swiss chard recipes and here is one we put together often, with various adjustments, especially in the winter. We usually let our chard leaves grow really, really large and then chop them up (2 – 3 inches pieces) and saute them in olive oil with onions and garlic. Adding a little vinegar at the end seems to make a major change in the chemistry of the dish. When we’re feeling lazy we might discard most of the stalks and other times chop them relatively thin and cook them first, before the leaves. We prefer the flavor of the deep ruby red chard over the other colors.

    I am just now about ready to plant my swiss chard for the winter in our small home-made greenhouse and expect to have chard leaves through the winter and until the spring crop comes up next year. I don’t heat the greenhouse because from experience it never gets below 32 degrees F and I only plant things like lettuce, broccoli, chard etc that aren’t real sensitive to the cold.

    Here is another recipe for chard– This one works best with the white stalk chard because those leaves grow really large. Basically you take a very large leaf (or 2) and oil it up with olive oil and use it to wrap a piece of seasoned salmon. Seasoning might include herbed butter….. Use wet string to tie it up and throw it on the barbecue until done. Remove the string and serve the fish in the wrapper! An exciting variation is to add beans, and any vegetables you want to the salmon inside the leaf. If you add beans and other things, it is advisable to heat the beans first, otherwise it will take too long to get the package up hot enough for the fish to start cooking. It sounds challenging but really is quite easy.

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