Swiss Chard, Barley and Navy Bean Soup

[Guest guest]

i made this soup last night and it is delicious! a

green salad and rustic whole wheat bread made it 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.