Barley Swiss Chard And Lima Bean Soup Recipes

SWISS CHARD BEAN SOUP

Swiss Chard Bean Soup image

This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1 medium carrot, coarsely chopped
1 small zucchini, coarsely chopped
1 small yellow summer squash, coarsely chopped
1 small red onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
4 cups chopped Swiss chard
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

BARLEY, SWISS CHARD, AND LIMA BEAN SOUP

Barley, Swiss Chard, and Lima Bean Soup image

Categories Soup/Stew Bake High Fiber Lunch Ham Barley Lima Bean Chard Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 15 cups, serving 6 as a main course

Number Of Ingredients 14

Ingredients

1 cup medium pearl barley
2 onions, chopped coarse
1 cup chopped carrot
2 large garlic cloves
2 tablespoons olive oil
3 quarts (12 cups) water
1 quart (4 cups) chicken broth
2 smoked ham hocks
4 parsley sprigs
1 cup chopped celery
1 pound Swiss chard, washed well and chopped coarse
a 10-ounce package frozen lima beans
1 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled

Steps:

In a baking pan toast the barley in a preheated 375°F. oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic. In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned. Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour. Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes. Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse. To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender.

CHICK-PEA, CHARD, AND LIMA BEAN SOUP

Chick-Pea, Chard, and Lima Bean Soup image

Categories Soup/Stew Bean Vegetable Low Fat Chickpea Lima Bean Chard Gourmet

Yield Makes about 12 cups; serves 6 as a main course

Number Of Ingredients 10

Ingredients

1 bunch Swiss chard (about 1 pound), washed
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons olive oil
1 1/2 cups cooked dried chick-peas or rinsed and drained canned chick-peas (about one 15-ounce can)
1 1/2 cups cooked or rinsed and drained canned lima beans (about one 15-ounce can)
8 cups water
2 cups chicken broth
2/3 cup orzo (rice-shaped pasta)
Accompaniment: harissa (North African hot spice paste)

Steps:

Cut stems and center ribs away from chard leaves. Slice stems and center ribs thin. Chop leaves coarse and reserve.
In a 6-quart heavy saucepan cook chard stems and ribs, onion, celery in oil over moderately low heat, stirring occasionally, until onion is softened. Add chick-peas, lima beans, water, and broth and simmer, partially covered, 10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally, until orzo is tender, about 10 minutes. Stir in reserved chard leaves and simmer until leaves are tender, about 5 minutes. Stir in salt to taste.
Serve soup with harissa to taste.

LIMA BEAN BARLEY SOUP

Lima Bean Barley Soup image

Wonderful recipe from an old community cookbook called From Noodles to Strudels, Volume 1. The only changes I made wer to add 1/2 teaspoon of thyme (because I like it!) and to substitute frozen baby limas for regular limas (that was all our supermarket had) and put them in 10 minutes or so later. Hubby raved!

Provided by lecole54

Categories Grains

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs stew meat
1 1/2 lbs soup bones
3 quarts water
1 onion, chopped
2 teaspoons salt
1/16 teaspoon pepper
1 cup pearl barley
1 parsnip, chopped
4 carrots, chopped
4 stalks celery, chopped
10 ounces frozen lima beans, thawed
1 tablespoon parsley flakes

Steps:

In a deep pot, combine beef bones, beef and water. Bring to a boil, and skim.
Add onion, salt, and pepper. Cover. Simmer 1 hour.
Add barley, parsnip, carrots, and celery, and simmer 1 more hour.
Add lima beans and taste to see if more salt or pepper is needed. Also add more water a little at a time if you think soup is too thick, and cook until meat and vegetables are tender. Add parsley after soup has cooked 50 minutes.

Nutrition Facts : Calories 172.5, Fat 2.9, SaturatedFat 1.2, Cholesterol 36.3, Sodium 485.1, Carbohydrate 21.3, Fiber 5.1, Sugar 2.1, Protein 16

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