This Swiss Chard, Barley, Bean Soup is a snap to make, and insanely delicious and warming on a cold fall or winter's eve.
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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Makes 4 Servings
- 1 bunch Swiss chard
- 3 Tbsp. olive oil
- 3 cloves garlic, finely chopped
- 6 cups chicken broth or vegetable broth
- 2 cups cooked white beans (or 1 can)
- 1 cup barley, cooked
- Parmesan cheese for garnish
- Freshly ground black pepper for garnish
- 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 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 soup topped with a bit of the freshly grated Parmesan cheese and a grind or two of black pepper.