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Ingredients
- 1 Medium carrot, coarsely chopped
- 1 small, zucchini, coarsely chopped
- 2 stalks of celery, coarsely chopped
- 1 small red onion, chopped
- 2 Tlbs. of olive oil
- 2 cloves of garlic chopped (minced)
- 2 litre organic chicken broth
- 1 900ml organic Campbell’s Vegetable broth
- 1 can rinsed black eye beans
- 4 cups Swiss chard tops chopped (use stocks from chard cut course in soup)
- 1 can diced tomatoes
- 1 tsp dried thyme
- ½ tsp of salt
- ½ tsp dried oregano
- ¼ tsp pepper
- ¼ cup grated parmesan cheese
- 1 Tlbs of mushroom seasoning
Details
Servings 4
Preparation
Step 1
1 in a Dutch oven or soup kettle, sauté the carrots, zucchini, celery, onions, Swiss chard stocks, in oil till tender. Add Garlic sauté 1 minute longer. Add broth. Swiss chard tops, tomatoes, thyme salt, oregano and pepper, mushroom seasoning 2 Bring to a boil. Reduce heat, simmer uncovered for 15 mins or until Swiss chard is soft, just before serving add parmesan cheese
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