Vegetarian Vegetable Bean and Swiss Chard Soup

Woke up this morning and it was 44 degrees in NE Ohio.

Unseasonably cool for August.

Today’s menu homemade soup

Vegetarian Vegetable Bean and Swiss Chard Soup

1/2 large onion, diced

2-3 cloves garlic, minced

2 tbsp. of oil or vegan margarine

3 ribs celery, diced

2 handfuls of fresh green beans stems cut off.

10 leaves of Swiss or Rainbow Chard without the spines of the Chard.

3 medium-sized carrots, diced

Any other vegetables desired, about 1/2 cup each

I like zucchini and sometimes chopped butternut squash

8 cups water or vegetable broth

1 cup pearled barley, uncooked

1 cup pinto or white beans, cooked or canned

1/3 cup tomato paste or crushed tomatoes

1/4 tsp. salt

1/2 tsp. pepper

1/4 tsp. celery salt (optional but adds a nice flavor)

1/2 tsp. basil optional

1/2 tsp. oregano or Italian spice mix

1/2 tsp. thyme

1 tsp. onion powder (optional)

2 large bay leaves

Salt and pepper to taste (optional)

How to Make It

In a large soup or stock pot, sautee the onions and garlic in the oil or vegan margarine for a minute or two, then add the celery, carrots and any other vegetables you are using for about 3 to 5 minutes.

Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer.

Once your soup is simmering, reduce the heat to medium-low and cover your pot.

Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.

Be sure to remove both of the bay leaves before serving your soup. You don’t want to eat one.

Taste, and then add in more spices or a bit of optional salt and pepper to taste and enjoy!

Recipe note: All of the ingredients in this soup are both vegetarian and vegan.

Need this recipe to be gluten-free as well? Just swap out the vegetable broth for water, or, use a homemade or gluten-free vegetable broth.

Be sure to read labels and check the ingredients on your herbs and spices as well, as sometimes there’s some gluten-containing additives which sneak in.

* if you eat meat you can always ad 1/4 pound small diced pancetta.

#Food

#Yummy

#Soup

Published by ChronicallyGratefulDebla

The body always knows what to do to heal itself. The challenge is listening and doing what your body needs. I was diagnosed with Osteoarthritis in 2012, Avascular Necrosis aka Osteonecrosis in my knee in 2014 and Factor V Leiden hetero, and Spondylolisthesis 2016 Health Advocate-Health Activist-World Changer Love photography, cooking, hiking, walking ,traveling and learning to live a new normal since my diagnosis. My Links Facebook Main Profile https://www.facebook.com/debbie.briglovichandio Main Blog www.ChronicallyGratefulDebla.com Twitter - https://twitter.com/debbiea001 Instagram - https://www.instagram.com/debbiea_1962 and https://www.instagram.com/chronicallygratefulme Support Group Avascular Necrosis/Osteonecrosis Support Int’l https://m.facebook.com/groups/DeadBoneDiseaseAvn Awareness for Avascular Necrosis & Other Conditions of The Bone and Joints https://www.facebook.com/AvascularNecrosisAndBoneDiseaseAwareness/ Avascular Necrosis Awareness Day November 29 – working with elected officials to get this recognized in all states https://www.facebook.com/AwarenessByDebla/ Avascular Necrosis-Osteonecrosis Knowledge and Education https://www.facebook.com/AvascularNecrosisEducation/ Facebook Link https://m.facebook.com/ChronicallyGrateful.Me/

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