13 Bean Soup with Garden Chard
Servings
8servings
Servings
8servings
Ingredients
Instructions
  1. Rinse and soak the beans for at least 2 hours, or overnight.
  2. Bring 2 quarts of the broth to a boil in a large soup pot.
  3. Drain the soaked beans, rinse one more time, then add to the boiling broth. Return to a boil and then lower to a rolling simmer. Let the beans simmer for about an hour, uncovered.
  4. While the beans are simmering, cut up all your vegetables and clean and chop your herbs. At the hour point of cooking, add the onion, carrot, celery, garlic, mushrooms, and herbs.
  5. Add the remaining 1/2 quart of broth and return to a boil once again, lower to a rolling simmer, cover, and let simmer for about 30 minutes.
  6. At this point you want to check one of the larger beans in the mix to see how soft it is. If it  is tender to the bite or the touch, your are ready to add the remaining ingredients and finish the soup. If not, let it simmer for another 30 minutes.If the soup reduces too much you can add a little fresh water as you go. Also, if you are using a salted broth, you may need to mix in some water to cut down that flavor as the sodium reduces in the soup.
  7. Once the largest beans in the soup become soft or just al dente enough to eat, add the fresh chard. Cook just until the chard wilts.
  8. Check for seasoning and enjoy soon while the chard is still fresh and vibrant.
Recipe Notes

This soup stores great and develops more flavor with a few days. In this case, add more fresh greens at the end of reheating if you want the same fresh vegetable effect. Other fairly tender green vegetables can also be used.

Nutrition Facts
13 Bean Soup with Garden Chard
Amount Per Serving
Calories 248 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.02g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Sodium 726mg 30%
Potassium 263mg 8%
Total Carbohydrates 45g 15%
Dietary Fiber 14g 56%
Sugars 8g
Protein 15g 30%
Vitamin A 56%
Vitamin C 6%
Calcium 7%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.