Swiss Chard, Barley and Navy Bean Soup

Swiss Chard, Barley and Navy Bean Soup

swiss chard barley navy bean soup

From February 23, 2006:  I made this healthy soup last night and it was delicious!  I served it with a green salad and rustic whole wheat bread for a perfect meal.

Swiss Chard, Barley and Navy Bean Soup

1 bunch Swiss chard
2 T. olive oil
2 cloves garlic
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 can (14.5 oz.) diced tomatoes, with juices
8 cups vegetable broth
1/2 cup pearled barley
1 can (15 oz.) navy beans, drained (you could also use Cannellini beans)
salt and pepper

Soak Swiss chard in cold water for 10 minutes, then drain and wash well.  Slice the stalks crosswise about 1/8-inch thick.  Cut the leaves into 1/4-inch strips.

Put the olive oil and chopped onion in a soup pot over medium heat and cook, stirring often until soft.  Add the garlic, carrot, and celery and cook for about 5 minutes.  Add the tomatoes and their juices, the vegetable broth, the Swiss Chard, and the pearled barley.  Bring to a boil and then reduce to low.  Cook for 40 minutes, stirring occasionally.  Add the navy beans and season with salt and pepper.  When beans are heated through, about 2 minutes, the soup is ready to serve.

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