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Sunday, August 14, 2011

Paula Deen's Sausage, White Bean and Swiss Chard Soup

Stop the presses! A Paula Deen recipe that doesn't call for butter or deep frying? And it's good? This Sausage, White Bean, and Swiss Chard Soup is yummy - REALLY EASY, and may be even healthy (?).

Her recipe is probably excellent as is, but I accidentally bought & used sweet sausage instead of hot, and compensated by adding some diced andouille sausage along with the swiss chard. I also added a good squeeze of lemon juice and a bit of grated rind. Sorry, I couldn't get a picture of the soup, but you can see it through the link to the soup page above.

~ Enjoy

Sausage, White Bean and Swiss Chard Soup


1 (1.22-pound) package lean hot Italian turkey sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped Swiss chard, stems removed
2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
Salt and freshly cracked black pepper
Mini cornbread muffins, optional


In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes. Serve immediately with mini cornbread muffins, if desired.

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