You're going to love this Chard, Lentil, & Potato Slow Cooker Soup. It's filling, easy to make, and totally healthy!
I own a ton of cookbooks, but if I had to choose the one I use the most often in my kitchen, it's Fresh from the Vegetarian Slow Cooker by Robin Robertson. This is my book that has notes scrawled all over the pages and food spatters on the most frequently used recipes. If you're a vegetarian and you own a slow cooker, you should really buy this book!
This recipe is adapted from a kale and lentil soup that's in Fresh from the Vegetarian Slow Cooker. It's not super fancy, it's not a show-stopper, but it's a delicious, hearty soup for a chilly fall evening. I replaced the kale with chard—and used a lot more than the original recipe calls for. We love Swiss chard, and if I was buying a whole bunch anyway, why not use it? I even threw in the stems, so nothing goes to waste! I also added some Yukon potatoes to make this soup even more filling, but sweet potatoes or butternut squash would probably be just as tasty.
How to Make Chard, Lentil, & Potato Slow Cooker Soup
- Heat oil in a skillet.
- Add veggies and cook until softened.
- Add veggies and ingredients to slow cooker.
- Cook on low for 8 hours.
- Season with salt, pepper, and boiled chard leaves.
Full directions for how to make Chard, Lentil, & Potato Slow Cooker Soup are in the printable recipe card below.
Chard, Lentil, & Potato Slow Cooker Soup FAQs
Why do you love this cookbook?
The thing I love about Fresh from the Vegetarian Slow Cooker is that the recipes are mostly unfussy. You might have to sauté some ingredients before putting them in the crockpot. But other than that, things are pretty uncomplicated—which is what I like in a cookbook. I want realistic, everyday meals. I want a cookbook I can use, not one with lots of pretty pictures of recipes that are a such pain to assemble that I'll probably never make.
When I was working full-time and going to library school full-time (yeah, that happened), I worked my way through a good half of the recipes in this cookbook. They were so easy to put together! I could let them cook in the crockpot all day and dinner would be ready when we got home. Without fail, they were all winners. The best part was that there were always leftovers, so we could have them for dinner the next day or freeze them. The only thing easier than a slow cooker meal is a leftover meal! Or stopping at Chipotle on the way home from work. (Yeah, that happened too.)
Can I freeze this soup?
You can easily freeze this soup. Simply let it cool down a bit, pour it into freezer-friendly containers or ziplock bags, and pop it in the freezer until you're ready to eat it again! I recommend separating the soup into serving-size portions so you don't have to thaw all of your frozen soup when you only want to eat one cup.
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 1 stalk celery sliced
- 1 large carrot sliced
- 2 cloves garlic minced
- 1 large bunch Swiss chard leaves torn into bite-sized pieces and stems sliced
- 1 cup dried brown lentils picked over and rinsed
- 4 medium Yukon Gold potatoes cut into 1-inch pieces
- 6 cups vegetable broth
- 1 tbsp soy sauce or tamari
- salt and pepper to taste
- Heat oil in a large skillet over medium heat.
- Add onion, celery, carrot, garlic, and stems from Swiss chard.
- Cover and cook until softened, about 8-10 minutes, stirring occasionally.
- Add cooked vegetable mixture, lentils, potatoes, broth, and soy sauce in a 4- to 6-quart slow cooker.
- Stir to combine, cover, and cook on low heat for 8 hours.
- Just before soup is finished cooking, bring a large pot of water to a boil. Place reserved chard leaves in boiling water and cook until tender, about 5 minutes.
- Drain leaves well and stir into soup. Season with salt and pepper to taste.
There are affiliate links in this post, so if you click through and buy Fresh from the Vegetarian Slow Cooker, I'll get a few cents out of the deal. I promise not to spend it all in one place!
I was wondering, could I replace the lentils with, for example white beans instead? Would I have to cook the beans first? I am allergic to lentils but this soup looks amazing! The only beans I can eat are the haricot kind, either black red or white. (So lentils, kidney beans, peas, chick peas are all a no go)
Kiersten Frase says
Yes, you could replace the lentils with white beans, but I think they'd need to be cooked first.
Global Diner says
I cooked the recipe the requisite time but the potatoes didn't end up as soft as I thought they would. Do you think 6 hours at high would be better than 8 hours at low?
Looks so yummy! I was wondering if I could sub "small whole green lentils" for brown lentils? I got this bag of lentils at Trader Joe's, and I couldn't seem to find any brown lentils there. But I'm wondering if the green lentils are more likely to turn to mush.
Hi! This looks delicious, and I can't wait to try it! One question though; can I use kale instead of chard? My family prefers kale, and it's much easier to get here than chard. If so, can I add the whole bunch of kale (trimmed and torn) to the crockpot, or does kale add the same bitterness as chard? Thanks!!
Kiersten Frase says
Yes, you can definitely use kale! And you can add it directly to the pot.
I have vegetable stock not broth. What difference will it make if i use the stock? Is only broth recommended?
Kiersten Frase says
Vegetable stock and broth can be used interchangeably in most soups - the difference is that broth is seasoned with salt, while stock is not. So you may need to add additional salt.
These comments were most helpful, as I, too, want to use a bunch of kale I bought to make this! Thanks, folks!
Doug V says
Well timed. I made a few adjustments. I cooked it on high instead of low. It was ready in about five hours. I added the chard directly to the pot, instead of boiling it first, in the last 15 minutes. I wasn't concerned about any bitterness it might impart into the soup. I also added fresh thyme. I tasted it after about two hours and found it too bland so I added a pinch (well, two) of herbes de Provence. Very good. Thanks.
Hello, could you tell me what percentage of the recipes are tofu or seitan-based? I am not a fan of either and was looking to buy eithe the vegetarian or vegan cookbook by this author. But I cannot figure out how many recipes need these ingredients.
I can't get over how delicious this soup was! WOW! My husband made it last night - well, we put all the ingredients into the crock pot and left it in the fridge overnight, then set it in the morning. We used green lentils because that's what we had, and kale because the store had no chard. Something reminded me of the delicious winter soups I had in Japan years back. So satisfying.
I am looking for foods to freeze. Will this work once frozen?
Yes, this soup is freezer-friendly.
How would you cook this recipe without a slow cooker?
Use a large pot and sauté everything in the first step in there, then add the remaining ingredients, bring to a boil, then reduce to a simmer and cook until the potatoes and lentils are tender (probably 20-30 minutes).
If using kale, would I want to add it to the pot later as I would the chard or with all other ingredients at the onset?
I'd add it at the same time - if anything it might just take a minute or two longer to cook.
sohani patel says
Just made this for dinner and it was fantastic. I’m not much of a soup eater, but with all of these clean and wholesome ingredients, I will definitely make this again. It is popping with flavor and I feel great about eating it
deepika singh says
i'm just curious about texture. and taste. i'm all about everything but they kind of remind me of other soup. like i'm not sure how i would feel. not meant to be rude at all
Kathleen East says
Would love to try this soup so I hit the Print button . . . and nothing happened. I tried it on 2 recipes and got the same result. I'm using Google Chrome. Should I use a different browser?
Katie Trant says
Hey Kathleen, we've been having some problems with the print button and our IT people are working on solving it!