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–+ servings
Rainbow Chard and Barley Soup – vegetarian recipe
Stav Kogan

Rainbow Chard and Barley Soup

A wholesome, hearty, and quick-cooking Rainbow Chard and Barley Soup, perfect for a busy weeknight. This vibrant soup is pure comfort in a bowl and comes together in a flash.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 260
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp (15 ml) extra-virgin olive oil
  • 2 cloves garlic, minced
  • 5 cups (1200 ml) (1.2 L) vegetable broth
  • ¾ cup (150 g / 5.3 oz) quick-cooking pearl barley
  • Salt and freshly ground black pepper, to taste
  • 1 bunch rainbow chard, leaves halved lengthwise, then thinly sliced crosswise
  • 1 can (16 oz / 450 g) cannellini beans, drained and rinsed
  • A bright squeeze of fresh lemon juice just before serving will elevate all the flavors in the soup.
  • If you can't find rainbow chard, regular Swiss chard or even kale will work beautifully as a substitute.
  • For an extra layer of flavor, sauté half a diced onion and one chopped carrot with the garlic at the beginning.

Method
 

  1. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
  2. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  3. Pour in the vegetable broth and bring the mixture to a rolling boil.
  4. Stir in the quick-cooking barley, then season generously with salt and pepper to your taste. Decrease the heat to maintain a gentle simmer.
  5. Add the sliced chard and the rinsed cannellini beans to the pot.
  6. Continue to simmer until the barley is tender and cooked through, about 15 minutes.
  7. Serve hot.
  8. Top each bowl with a sprinkle of vegan Parmesan cheese or a dollop of pesto for a delicious finish.

Nutrition

Calories: 260kcalCarbohydrates: 48gProtein: 11gFat: 4g

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