I picked up some red swiss chard and decided to try some soup with it. There was an interesting recipe I found with a rich stock and modified slightly.

• 1/2 lb Carrots, chopped
• 2 Onions, medium size, chopped
• Collard green stalks (see below)
• 6 cloves Garlic, pressed
• 3 ribs Celery, chopped

Add 3 or 4 cups water to a pot with ingredients. Bring to a boil, then simmer for 15 min. Run through a food processor until contents are pureed. Pour contents of the blender into the soup pot. Rinse out the blender container with enough water to make a total of 8 cups (2 quarts) water.

In a separate sauce pot on the stovetop, cook ½ cup each Barley and Rice in 2 cups boiling water and reduce the heat, cover and simmer on low. When water is absorbed, turn off the heat.

Main ingredients:

• 2 lbs Collard Greens, fresh or frozen, chopped
• 1 lb Green (String) Beans, fresh or frozen, pieces
• 1 lb Corn Kernels, fresh or frozen
• 1 lb Peas, fresh or frozen (optional in our house; I don’t like them)
• 2 Tbs dried Oregano (adjust to taste)
• 4 sprigs fresh Parsley or 2 Tbsp dried

I sauteed the collard greens and beans to soften them. These were added, along with the remaining vegetables and herbs to the stock. I also added shredded turkey to give it protein. Absolutely delicious!

This entry was posted on Tuesday, October 27th, 2009 at 8:30 am and is filed under Soups & Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.