Chard Recipes

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped peeled carrots
  • 3 large garlic cloves, minced
  • 2 1/2 teaspoons ground cumin
  • 10 cups (or more) low-salt chicken or vegetable broth
  • 2/3 cup pearl barley
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 2/3 cup dried lentils
  • 4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
  • 2 tablespoons chopped fresh dill

Barley And Lentil Soup With Swiss Chard

Bon Appétit , Winter , Low Fat , Quick & Easy , Healthy , High Fiber , Low Cal , Bean , Leafy Green , Soup/Stew , Low/No Sugar , Other Soups , Lentil , Barley , Chard

Yield: Makes 10 first-course or 6 main-course servings

Number Of Ingredients: 11

  • Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
  • Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.
Nutrition Facts:

  • 8 cups water
  • 1 cup large brown lentils, rinsed
  • 4 cups thinly sliced Swiss chard
  • 4 large potatoes, cut into cubes
  • 1 cup freshly squeezed lemon juice
  • 6 cloves garlic, crushed (or more to taste)
  • 1 tablespoon salt, or to taste
  • ½ cup olive oil

Chard Lentil Soup, Lebanese-style

Soups , Stews and Chili Recipes , Soup Recipes

Author: Patricia.s

Easy To Prepare Super Delicious Vegetarian Soup.

Time: 50m

Yield: 8

Number Of Ingredients: 8

  • Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
  • Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
  • Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.
Nutrition Facts:

Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g

  • 1 tablespoon olive oil, plus more for serving
  • 1 medium onion, finely chopped (1 cup)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup lentils, picked over and rinsed
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
  • Coarse salt and ground pepper
  • Juice of 1/2 lemon
  • Bread, for serving (optional)

Lentil And Swiss Chard Soup

Food & Cooking , Soups , Soup Recipes , Stews & Stocks

Author: Martha Stewart

This Soup Combines The Fiber And Protein Of The Lentil With The High Vitamin K In The Chard.

Time: 1h

Number Of Ingredients: 11

  • In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
  • Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
  • Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.
Nutrition Facts:

  • 1 cup dried lentils, sorted and rinsed
  • 1 bunch swiss chard leaf, rinsed and roughly torn, touch stems removed
  • 1 (16 ounce) can diced tomatoes
  • 2 red potatoes, washed, cut in 1-inch cubes
  • 1 white onion, chopped
  • 2 medium carrots, scrubbed, sliced
  • 3 garlic cloves, pressed
  • 5 -6 cups chicken broth or 5 -6 cups vegetable broth
  • 2 bay leaves
  • 2 tablespoons fresh thyme, chopped
  • 1 tablelspoon chopped fresh marjoram
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon cumin
  • 1 teaspoon seasoning salt (or to taste)
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper

Lentil Soup With Swiss Chard

One Dish Meal

Author: Paulag

I Purchased Swiss Chard The Other Day And Was Looking For Something To Do With It. I Stumbled Upon A Recipe Which I Promptly Revamped. This Has A Little "kick" Provided By The Cayenne Pepper. The Kick Can Be Enhanced By Serving Jalapeno Pepper Sauce On The Side. Hope You Enjoy!

Time: 4h20m

Yield: 6-8 serving(s)

Number Of Ingredients: 16

  • Place all ingredients in a 5 to 6 quart crockpot, stir, and cook for 4 hours on high or 6 to 8 hours on low.
  • Lentils and other vegetables should be cooked but not overly soft.
  • Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on the side.
Nutrition Facts:

  • 1 cup medium pearl barley
  • 2 onions, chopped coarse
  • 1 cup chopped carrot
  • 2 large garlic cloves
  • 2 tablespoons olive oil
  • 3 quarts (12 cups) water
  • 1 quart (4 cups) chicken broth
  • 2 smoked ham hocks
  • 4 parsley sprigs
  • 1 cup chopped celery
  • 1 pound Swiss chard, washed well and chopped coarse
  • a 10-ounce package frozen lima beans
  • 1 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried thyme, crumbled

Barley, Swiss Chard, And Lima Bean Soup

Bake , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Lunch , Dairy Free , No Sugar Added , High Fiber , Soup/Stew , Ham , Lima Bean , Barley , Chard

Yield: Makes about 15 cups, serving 6 as a main course

Number Of Ingredients: 14

  • In a baking pan toast the barley in a preheated 375°F. oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic. In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned. Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour. Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes. Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse. To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender.
Nutrition Facts:

  • 2 slices smoked bacon, finely chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon crushed red pepper flakes
  • 6 cups chicken broth, or more as needed
  • 1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 ounces Parmesan cheese rind
  • 1 bunch red or white Swiss chard
  • ¼ cup uncooked small pasta, such as orzo or pastina
  • 5 large fresh sage leaves, minced
  • 5 leaves fresh basil, coarsely chopped
  • 1 tablespoon grated Parmesan cheese, divided
  • 1 tablespoon extra-virgin olive oil, divided

Tuscan Chard And Cannellini Bean Soup

Soups , Stews and Chili Recipes , Soup Recipes , Beans and Peas

Author: Callinectes Sapidus

This Is A Hearty, Wonderful Soup That Takes A Very Short Time To Make. If You Have A Rind From A Piece Of Parmiggiano Reggiano, Add It To The Broth As You Cook; If You Don't, You May Want To Add Grated Parmesan Cheese To The Soup. This Soup Thickens As It Stands (due To The Pasta And Cheese).

Time: 55m

Yield: 6

Number Of Ingredients: 15

  • In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
  • Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
  • Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts:

Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g

  • 2 pounds Swiss chard (2 generous bunches)
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, finely diced
  • Salt to taste
  • 4 garlic cloves, minced
  • 2 quarts chicken stock, vegetable stock or water
  • A bouquet garni made with a bay leaf and a couple of sprigs each parsley and thyme
  • 1/2 cup basmati rice
  • Freshly ground pepper
  • Freshly squeezed lemon juice (optional)
  • Freshly grated Parmesan for serving (optional)

Swiss Chard And Rice Soup

Side dish , appetizer , soups and stews

Author: Martha Rose Shulman

In The Late Spring And Early Summer We Are Surrounded By Great Big Bunches Of Chard With Wide Stems And Lush Leaves, Tender Leeks, The Last Of The Fava Beans, First Of The Green Beans And The First Of The Summer Squash, Still Small And Delicate. In Not A Lot Of Time, You Can Do What The French Do: Make Soup. Rice Will Bulk Up The Soup. Though A Starchy Medium-grain Rice Like Arborio Works, This Recipe Uses White Basmati, Which Swells To Four Times Its Original Size When Cooked. You Could Try Using Brown Basmati Rice, But The Color Of The Soup Will Be Duller. If You're Looking For An Easy Way To Reduce Your Calorie Intake, These Soups Will Help. They're Filling And Light, And Make Great Low-calorie Meals. This Is A Simple And Comforting Soup That Is Especially Delicious In The Spring, When Swiss Chard Is At Its Sweetest And Most Tender.

Time: 45m

Yield: 4 to 6 servings

Number Of Ingredients: 12

  • Trim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into 1/4-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.
  • Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.
  • Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.
Nutrition Facts:

@context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1219 milligrams, Sugar 8 grams

  • 1 medium carrot, coarsely chopped
  • 1 small zucchini, coarsely chopped
  • 1 small yellow summer squash, coarsely chopped
  • 1 small red onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 4 cups chopped Swiss chard
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Swiss Chard Bean Soup


Author: Taste Of Home

This Hearty Soup Combines Nutritious Swiss Chard With Other Garden Favorites. Its Light Broth Is Surprisingly Rich In Flavor, And The Grated Parmesan Packs An Additional Punch. Taste Of Home Test Kitchen

Time: 55m

Yield: 10 servings (2-1/2 quarts).

Number Of Ingredients: 15

  • In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.
Nutrition Facts:

Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

  • 4 slices bacon
  • 3 -4 large garlic cloves, minced
  • 1 onion, chopped
  • 1 carrot, diced
  • 8 ounces cubed ham
  • red pepper flakes, to taste
  • black pepper, to taste
  • 1 large bunch swiss chard, stems chopped, leaves thinly sliced
  • 32 ounces low sodium chicken broth
  • 1 (15 1/2 ounce) can roman beans (do not drain or rinse) or 1 (15 1/2 ounce) can cranberry beans (do not drain or rinse)
  • 1 (15 ounce) can diced fire-roasted tomatoes (undrained)
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • grated parmesan cheese, to taste

Ham, Bean And Swiss Chard Soup


Author: Jackieohno

I Saw A Similar Recipe Made On Tv And Tried To Duplicate It In Order To Use Up An Abundance Of Swiss Chard That I Got From The Farm This Summer. We Have Been Enjoying It Regularly, So I Thought I Would Share It Here.

Time: 1h

Yield: 4 serving(s)

Number Of Ingredients: 14

  • Fry bacon slices over medium heat in a Dutch oven or soup kettle, then remove and drain on paper towels. Saute garlic, onion, carrot, and Swiss chard stems in bacon grease until soft, then add ham, red pepper flakes, and black pepper. Add Swiss chard leaves and saute until they are wilted.
  • Add chicken broth, Roman beans and tomatoes. Stir together, increase heat and bring to a boil. Lower heat and simmer, uncovered, for about 30 minutes. Add hot sauce and Worcestershire sauce. Crumble bacon slices and add to soup. Stir in Parmesan cheese to taste.
Nutrition Facts:

  • 8 ounces great northern beans
  • 3 tablespoons olive oil
  • 2 large onions, chopped (red & white)
  • 2 -3 carrots, peeled and finely chopped
  • 1/2 lb red swiss chard, ribs and leaves coarsely chopped
  • 5 cups vegetable broth
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon fresh coarse ground black pepper
  • 3 tablespoons fresh parsley, chopped

White Bean Soup With Swiss Chard


Author: Engrossed

This Is A Nice, Healthy, Pleasantly Spicy And Warming Stew Like Soup. This Can Also Be Done In A Crock Pot But Will Take All Day. The Cooking Time Does Not Reflect The Overnight Soaking Of The Beans. This Recipe Can Also Be Made With Spinach But I Don't Think It Would Be As Good.

Time: 1h15m

Yield: 6-8 serving(s)

Number Of Ingredients: 10

  • Place the beans in a large pot and cover with water. Let them soak overnight.
  • The next day, drain the beans, reserving 2 cups of liquid.
  • In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
  • Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Nutrition Facts:

Calories 134.8, Fat 7.1, SaturatedFat 1, Sodium 98.3, Carbohydrate 15.5, Fiber 4.1, Sugar 3.5, Protein 4

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