Best Tomato Beef Vegetable With Swiss Chard Soup Recipes

SWISS CHARD SOUP

Steps:

• 1. Dice the Celery and the Onion, and Sweat in a medium sauce pot until translucent and tender then add the minced Garlic and cook for 1 minute.
• 2. Once translucent, Add The 2 cans of drained and rinsed beans, and chickpeas and cook for 3-4 mins
• 3. Add the Beef Stock and stir. Allow to come up to a simmer.
• 4. Once up to a complete simmer, add the Swiss Chard and allow to wilt (May take a few additions)
• 5. Once the Swiss Chard has wilted and cooked down. Add the Cauliflower, and warm threw.
• 6. Once the Cauliflower is fork tender, serve piping Hot and enjoy with a bit of Parmesan Cheese on top :)

SWISS CHARD BEAN SOUP

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.

SAVORY TOMATO BEEF SOUP

Steps:

• In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.

CHARD-TOMATO SAUTE

Steps:

• Heat 3 tablespoons olive oil in a large skillet. Add garlic, tomato, and capers; cook, stirring, 2 minutes. Add chard and sliced basil; heat through. Season with salt and pepper. Drizzle with more oil; top with basil leaves and grated Parmesan.

ITALIAN-STYLE SWISS CHARD

Steps:

• Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
• Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
• Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
• Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.