A bowl with heirloom bean soup with aromatic winter greens, fresh herbs and veggies. A piece of grilled halloumi cheese is on the side and a piece of crusty bread.

Heirloom bean soup with winter greens & halloumi

  • Author: Jenny
  • Prep Time: 12 hours
  • Cook Time: 12 hours
  • Total Time: 24 hours
  • Yield: 6-8 servings 1x
  • Category: Soups
  • Method: Slow Cooker


This heirloom bean soup is perfect for fall weather. Slow cooked with aromatic winter greens, fresh herbs and veggies it is spicy, hearty and satisfying.



  • 2 medium carrots sliced
  • 3 celery stalks sliced
  • 1 red onion diced
  • 1/3 cup extra virgin olive oil
  • 1 bag (16 oz) Rancho Gordo Ayocote Morado beans
  • half bunch swiss chard (about 4-5 leaves)
  • 2 organic palm oil-free veggie bouillon cubes, you can also use broth substituting for 4 cups of water
  • 23 cloves of garlic sliced
  • 2 tablespoons mexican oregano -regular dry oregano will do just as well
  • generous pinch of chili flakes
  • 1 bay leaf
  • 34 sprigs of thyme and 2-3 sprigs of sage
  • Kitchen twine

for serving


Soak beans is plenty of water overnight.

Make the herb bouquet: Gather up the fresh thyme and sage. Tie a short bit of kitchen twine around the bundle and knot it. Done!

  • Set the instant pot to sauté for 30 min. Add the olive oil.
  •  If you don’t have a slow cooker with sauté setting don’t panic 🙂 just use a separate pan and transfer when ready).
  • Add the onions. Season with a pinch of salt. Sauté onions for 3-4 minutes, until soft and fragrant.
  • Add the garlic, the celery and carrots. Stir well. Sauté everything for 2-3 minutes more and add the beans. Stir well.
  • Add about 6 cups of water, the bouillon cubes and the fresh herb bouquet. Stir gently.
  • Set slow cooker to slow for 12 hours.
  • Wash swiss chard well. Separate leaves from stems. Cut leaves into chunky pieces. Set aside for later.
  • Every hour try your beans to check on their cooking. When they are nearly done, stir in the chard leaves, they just needs a few minutes until wilted.
  • Check soup for salt and pepper and adjust to your liking. 

Make the halloumi and chard stems

  • Heat 1 tbsp olive in  a frying pan. Cut the halloumi cheese into thick slices, about 5 mm each (3/16 of an inch). Add slices to the frying pan, season with plenty of fresh ground pepper. Fry each slice for 2-3 min, until they have a nice golden color at the edges. 
  • Cut the stems into 1/4 inch pieces. Add one tbsp olive oil in a frying pan, add the stalks. Season with salt and pepper. In medium heat sauté stalks for 6-7 min or until soft. Remove from pan in a bowl and set aside.

Serve soup in bowls. Add a spoonful of swiss chard stems on top, sprinkle some chili flakes and serve with a slice of halloumi cheese and hearty crusty bread.  

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