Best Barley Swiss Chard And Lima Bean Soup Recipes

SWISS CHARD BEAN SOUP

Swiss Chard Bean Soup image

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

Provided by Taste of Home

Categories Lunch

Time 55m

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

Number Of Ingredients 15

Ingredients

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

Steps:

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.

CHARD AND PEARL BARLEY STEW

Chard and Pearl Barley Stew image

Make and share this Chard and Pearl Barley Stew recipe from Food.com.

Provided by dicentra

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 1/4 lbs swiss chard, leaves and stems separated and chopped
2 medium leeks, halved lengthwise, light green and white parts sliced 1/2-inch thick (2 cups)
3 medium carrots, peeled and sliced (1 1/2 cups)
2 stalks celery, sliced (1 cup)
1/8 teaspoon ground nutmeg
3 cups low sodium vegetable broth
1/2 cup medium pearl barley
1 cup frozen baby lima bean

Steps:

Heat oil in large saucepan over medium-high heat. Stir in chard stems, leeks, carrots, celery, and nutmeg. Cook 7 to 9 minutes, or until vegetables release juices but are still brightly colored, stirring often.
Add broth, barley, and 1 1/2 cups water. Cover, and bring to a boil. Reduce heat and simmer, covered, 45 minutes, stirring halfway through. Add lima beans and chard leaves. Simmer 10 minutes more, or until lima beans are tender.

Nutrition Facts : Calories 185.2, Fat 5.2, SaturatedFat 0.8, Sodium 254.9, Carbohydrate 30.9, Fiber 7.4, Sugar 4, Protein 6.2

BARLEY, SWISS CHARD, AND LIMA BEAN SOUP

Barley, Swiss Chard, and Lima Bean Soup image

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

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

Number Of Ingredients 14

Ingredients

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

Steps:

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.