Floyd School of MedicineRecipe Collection
Lemony Chard Soup
Ingredients
- 3 Tablespoons oil
- 1 onion, diced
- 1 bunch chard
- 4 cloves garlic, finely chopped or 1 teaspoon garlic powder
- 1 tablespoon ground cumin
- ½ teaspoon paprika
- 8 cups water
- 1 ( 15 oz.) can of Navy beans, or any white bean of your choice
- 1 ½ teaspoons salt
- ½ cup lemon juice (from 3-4 lemons)
- Black pepper, to taste
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until golden, 8 to 12 minutes.
- Meanwhile, separate chard greens from stems.
- Thinly slice the stems; chop the greens.
- Add garlic, cumin, paprika and cayenne to the pot; cook until fragrant, about 30 seconds.
- Add water, beans and the chard stems; bring to a boil over high heat.
- Reduce heat and simmer, stirring occasionally, until the beans are tender, about 10 minutes.
- Stir in the chard leaves and cook until tender, about 5 minutes.
- Stir in salt, lemon juice and black pepper before serving.
Source: eatingwell.com