Sunday, January 1, 2012

Bean and Chard Soup by Colleen Guenther inspired by Soups Magazine

This soup is a keeper! My husband devoured it! It takes a while to make but it is worth every minute:)

What you need:
5 ounces dried red kidney beans
5 ounces dried garbanzo beans
5 ounces dried split peas, rinsed and drained
5 ounces lentils, rinsed and drained
2 teaspoons salt
10 cups water
8 ounces swiss chard, chopped
1 cup chopped celery (2 stalks)
1 medium white onion chopped
4-5 cloves of garlic, minced
1 tsp fennel seeds, crushed
Black pepper
Olive oil

Rinse kidney and garbanzo beans. Place beans in a 4-5-quart dutch oven; add enough water to cover them. Cover and let soak over night.
Drain and rinse the beans. Return kidney and garbanzo beans to dutch oven. Stir in split peas, lentils and 2 tsp of salt. Add water. Bring to boil; reduce heat. Simmer, covered, for 1 hour.
Stir in chard, celery, onion, garlic, and fennel seeds. Return to a boil; reduce heat. Simmer, covered, about 1 hour more or until beans are very tender. Season to taste with additional salt and pepper. ENJOY!

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