Alright, move over “Chicken Soup for the Soul”, there’s a new soup sheriff in town.

That’s right.

We’re talking about in your face, no bull, get-to-the-point kind of soup. You’ll want this soup right after shoveling large amounts of snow off your driveway. You’ll want this soup right after that douche-y boyfriend of yours breaks up with you right after Christmas just so he could get a fetch gift. You’ll want this soup right after the 4,262nd time you hear the Beatles song, “Wonderful Christmas Time” on the radio.

Be forewarned, there is ground hamburger in this soup. No need to give me the ole’ stink eye – it’s lean, so it’s totally cool. Hey, we all need a little iron in the body. Am I right? Right. If the iron doesn’t get you excited, let me direct your attention toward the large amounts of vitamin-rich rainbow chard. Isn’t chard sexy? Yeah. . . just go with me here. The long red stems and green look-a-like palm leaves are just gorgeous.

If the rainbow chard isn’t tickling your fancy, then please direct your attention to the cheddar cheese rind. If you’re like me, then you probably keep a couple of these bad boys in the “Break in Case of Emergency” soup box. Cheese rinds take soups to an 11/10 status. They bring out the Barry White sexiness in the soup.

Make this soup and prepare yourself for the holiday battle. You’re soon to be ex-boyfriend won’t know what’s coming.

Hamburger Soup with Rainbow Chard and Cheddar Cheese


3 tablespoon olive oil
1 1/2 lbs ground lean beef
1 head rainbow chard, cleaned, chopped
1 cup yellow onions, chopped
3 garlic cloves, chopped
1 can stewed tomatoes
1 26 oz container beef broth (add more if needed)
1 teaspoon sugar
4 large carrots, chopped
1 bay leaf
1 cheddar cheese rind
Parmesan cheese, garnish


In a large dutch oven, preheat olive oil to medium-high heat and brown beef. Once cooked, remove and set aside. Add the carrots and begin to soften. Add onions and garlic. Add tomatoes, beef broth, sugar, rind, and bay leaf. Bring to a boil and then to a simmer for about 15 minutes. Add rainbow chard and cook for another 5 minutes. Serve in big ol' bowl and garnish with Parmesan cheese!!

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