Mixed Chard Soup with Roasted Tomato, Black Barley, Japanese Yam & Baby Lima Beans


10 Roma tomato halved
5 cloves minced garlic 
1/2 large Vidalia Onion
32 ounces Vegetable Stock
1 head organic Green Chard chopped
1 head organic red chard chopped
3 cups cold water
1 Japanese yam peeled and diced
1/2 cup black barley
2 cups baby Lima beans soaked overnight

Directions..Preheat oven to 425 degrees..In a large bowl coat halved tomato with olive and sprinkle with salt and pepper…Bake approx 15 minutes until tomatoes are soft and tender..remove from oven, once cooled give rough chop and set aside…In a deep Soup Pot heated on med/low..add 3 tbsp olive oil..once hot add garlic and onion and sauté 1 1/2 minutes…Add Vegetable stock, both chards and chopped tomatoes and 2 tsp of salt and 1/2 tsp of pepper…allow Chard to wilt approx 7 minutes….add water, black barley and Lima beans…reduce to light simmer and cover and allow to cook for approx 1 hour or until beans are tender…Check for seasoning and serve…Enjoy🍽

Tips…Add water if necessary as soup will thicken as it simmers…Always check seasoning before serving..


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