This Red Chile, Chard, Barley, and Bean Soup is warming, delicious, and a snap to make.
Note: You can cook the barley in the soup, if you like, just add another cup of broth and a cup of water to the recipe, cook the barley before adding the chard and beans, and know that it will "muddy" the broth a bit.
Yield: Makes 4 Servings
- 1 bunch Swiss chard
- 3 Tbsp. olive oil
- 3 cloves garlic, finely chopped
- 1 tsp. ground red chile/ancho chile powder (not "chili powder" with cumin in it)
- 6 cups chicken broth or vegetable broth
- 2 cups cooked white beans (or 1 can)
- 1 cup barley, cooked
- Cut white ribs out of green chard leaves. Slice stems crosswise as thinly as possible and set aside. Cut leaves into thin strips and set aside.
- Heat a bit of the olive oil in a soup pot over medium high heat, add chard stems and cook, stirring, until they’re soft, about 5 minutes. Add garlic and ground red chile and stir to combine. Add broth, beans, and barley and bring just to a boil. Add chard leaves and cook until wilted, just a minute or two. Serve hot.