Hearty Zucchini & Swiss Chard Lentil Soup

This is a delicious fall soup for when the weather is becoming cooler. There is little preparation and these are vegetables that you can keep on hand. The lentils add a hearty texture to the soup and it can be served as a meal or simply as an appetizer. You will love the wonderful flavours and can add any variations to give this soup your own twist!


1 medium red onion, chopped small
3 garden carrots, sliced
6 swiss chard leaves, chopped with stems
1 zuchinni, chopped
2 stalks celery, chopped
2 tomatoes. chopped
1/3 cup fresh chopped parsley
8 cups water
1/3 cup white wine
2 sprigs fresh rosemary
1 tbsp curry powder
1 tsp cumin
1/2 tsp celery salt
1 tsp basil
2 cloves garlic, chopped finely
1 sweet red pepper, finely chopped
1/4 cup frozen corn
3 tbsp virgin oil
1 tsp black ground pepper
1/2 tsp salt
3 chicken oxo boullion cubes
2 bay leaves
1 – 19 oz can of red kidney beans, drained


In a soup pot, add the virgin oil and sautee the garlic, onions, celery, carrots and sweet red pepper until slightly tender. Add four cups of water along with the herbs, spices and chicken bouillon. Cook on a medium heat for 20 minutes. Now add the rest of the water, the wine, zucchini, swiss chard, kidney beans, tomatoes and corn. Cover the pot and cook on a medium heat for another 20 – 30 minutes.

This soup is very simple to make, and you can also add cooked chopped chicken if you desire. Garnish with rosemary and serve with crusty rolls or top with parmesan cheese and croutons.

Serves 4-6


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