Double Beans and Swiss Chard Soup with Chickpeas – a simple, hearty recipe perfect for lunch or dinner. Made with frozen cut green beans, yellow wax beans, rainbow Swiss chard, (canned) chickpeas, cream, and a flavorful blend of spices. Vegetarian, gluten-free.
One of my favorite things to cook has to be soup – packed with loads of vegetables and always a little something extra for a surprise. If you haven’t noticed already, I share soup and stew recipes quite often – there’s just something comforting about a hearty bowl, especially when the weather turns chilly. My kids might pull a face when they see soup on the table, but more often than not, they end up enjoying it. Which makes me very happy indeed.
ALSO TRY: a simple side meal: Butter Yellow Wax Beans, that pairs beautifully with my German Chicken Schnitzel (Hühnerschnitzel) recipe.
Behind the Bites
Beans, believe it or not, have quite the passport. Both the long yellow wax bean and the French green bean (or haricot vert, if you’re feeling fancy) trace their roots back to the Americas, where Phaseolus vulgaris was first domesticated thousands of years ago. They arrived in Europe in the wake of Columbus and other early explorers in the late 15th and 16th centuries – along with a fair bit of confusion about how best to cook them. By the mid-1500s, they’d already made their way into European homes, showing off their new-world charm.
As the centuries rolled on, French gardeners took quite a shine to the tender green-podded varieties, perfecting them into what the English later called “French beans” -because, naturally, everything sounds more elegant with a French name. The yellow-podded wax beans turned up a bit later, said to have arrived in France from Algeria around the 1840s, glistening like sunshine among the greenery. From humble American origins to European dining tables, these beans have been on quite the journey throughout time. Not bad for something that starts out in a pod, right?
Ingredients and Substitutions
- Yellow wax beans – most often I’d use frozen beans
- French green beans – again cut, frozen
- Swiss chard – rainbow or one colored works equally good
- Carrot
- Onion – any type works
- Chickpeas – I usually reach for the canned version. Drain well before using.
- Oil – olive oil or sunflower oil
- Cooking cream – crème fraiche or sour cream can be used too. Even plain yogurt
- Water – or broth for soup. See my recipe for Instant pot Bone broth (slow cooked).
- Spices – garlic powder, basil, nutmeg, ginger powder, sea salt, black pepper
How to cook Double beans soup?
1st: Sauté all vegetables in oil until soft and slightly browned. Add in the water (broth) and let simmer until cooked.
2nd: Season with all the spices, then remove from stove and add in the cooking cream. Add slowly to avoid any curdling. Bring back on the stove for a few minutes on lowest heat, or serve immediately.
Double Beans and Swiss Chard Soup with Chickpeas
Ingredients
- 200 g cut yellow wax beans, frozen or fresh
- 100 g cut green beans, frozen or fresh
- 1 can chickpeas, drained
- 150 g swiss chard, chopped
- 1 medium carrot, slices
- 1 medium onion, minced
- 2 tbsp. vegetable oil
- 100 ml cooking cream (whipped cream)
- 1 liter water for soup (or broth), or more
Seasoning
- 1 tsp. garlic powder
- 1 tbsp. basil, minced
- pinch of nutmeg
- pinch of ginger powder
- sea salt and white pepper to taste
Instructions
- In a large soup pan sauté sliced carrots, onions and swiss chard for a few minutes in oil. Add in the two types of beans and sauté further. Stir as needed.
- Next, add in the water (adjust quantity to preferred thickness). Add in the drained chickpeas from the can. Let simmer until fully cooked.
- Remove from stove top and season to taste. Slowly and while stirring add in the cooking cream. Combine well.
- Optional: Cook on low heat on the stove for 2-3minutes or serve immediately.
Notes
Nutrition
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Delicious and easy beans soup for every day.