So, it’s winter. But more winter than normal, right? Like bone-chilling, freezing sleet and snow in your face winter. I give you this warming and flavorful swiss chard soup, because it’s winter and I care.
I need to be truthful here. Yes, it is winter and soup is about the only thing I can think about for lunch and dinner anymore. However, my husband and I have been on a detox for the past two weeks. Fresh fruit smoothies, whole vegetables, herbal tea. And that’s about it. No alcohol, no grains, no sugar, no dairy. Can you say soup? Luckily it’s been so cold. (Insert sarcasm.)
I’m a huge swiss chard fan. I know kale gets a lot of the glory in the leafy green category these days but I think swiss chard is much more flavorful. In fact, I don’t exaggerate a bit when I say this soup is really tasty. Hail swiss chard! So while this soup became a placeholder in our every day diet and a winter time distraction, you will love this any time of year. I stumbled across this when I had a giant bunch to use along with my farmers market bounty. I love a great minestrone so this incorporates some of those elements with the addition of the fabulous swiss chard.
1 bunch swiss chard, washed and cut into ribbons. Chop the stalks like celery.
1 large onion, chopped
2 stalks celery, sliced
4 carrots, sliced
4 potatoes, cut into small pieces
6 cups water
6 cups stock
2-3 tbsp salt and freshly-ground pepper
1-2 tbsp Trader Joe’s 21 Seasoning Salute
Add everything to a large stock pot and bring to a boil. Simmer for about 30 minutes. If you’re using store bought stock, watch the sodium content. (Tip: I highly recommend using low-salt or no-salt stock so you can manage the amount of sodium in the soup.) As most soups, this does get better with time so try to make ahead to allow the flavors to mingle and open. Serve with a lovely, crusty piece of bread or a salad for a wonderful and filling meal. Enjoy!