Bean, Bacon and Butternut Squash Soup with Swiss Chard

butternut-squash_in-field_800

Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. In this rendition of bean and bacon soup, soft cubes of butternut squash and silky shreds of chard add a little freshness, transforming this soup into a comforting and nutritious one-pot meal”. The Tongue of Fire shelling beans in your CSA Box would be perfect to use for the beans. Recipe by Anjali Prasertong posted on thekitchn.com.

 

Ingredients

  • 2 strips bacon
  • 2 cups diced butternut squash (1/2-inch cubes)
  • 1 1/2 cups cooked beans, plus cooking liquid
  • 3 1/2 cups chicken or vegetable stock
  • 1 bunch Swiss chard
  • 1/2 teaspoon apple cider vinegar

Directions

  1. Cut the bacon strips in half lengthwise, then thinly slice crosswise. In a large pot over medium heat, cook bacon until crisp, stirring frequently. If there is a lot of fat, spoon off most of it, leaving just a thin film in the pot. Add the squash and stir, scraping up any brown bits from the bottom of the pot. Add the beans, bean cooking liquid and the stock, and bring to a boil over high heat. Lower heat and simmer uncovered for 10 minutes, or until squash is tender.
  2. Meanwhile, remove the tough stems and ribs from the chard and cut leaves into thin strips. When the squash is tender, add the chard to the soup and stir. Cook for 1-2 minutes, or until chard is soft and still bright green. Taste and adjust the seasoning. Just before serving, stir in the vinegar. Makes 4 servings
  3. Additional Notes:
    • Although you can use any type of cooked bean in this soup, Tongue of Fire shelling beans would work well.
    • The color of the Swiss chard will eventually dull, so this soup looks its best right after making it. (Though the leftovers will still taste great!)
    • If substituting canned beans, use one 15-ounce can of beans, drained and rinsed, and add an additional cup of stock in place of the bean cooking liquid.

 

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