California Backyard Chard Soup
By Mary McDougall
Prep Time: 30 min
Cook Time: 50 min
1 Place 1/2 cup of the vegetable broth in a large soup pot. Add onion, celery, and leeks. Cook, stirring occasionally for 5 minutes, until softened. Add garlic, potato and green beans. Mix well, then add the remaining 8 cups of vegetable broth.
2 Bring to a boil, reduce heat and cook, covered, for about 15 minutes. Add zucchini and cook an additional 15 minutes. Add chard and pasta and cook uncovered for 5 minutes. Add beans and peas and cook for another 5 minutes.
3 Mix in Parmesan Cheese Substitute (recipe in Salads & Sides), basil and pepper. Serve at once.
Hint: This was invented after a summer when I had a lot of fresh garden vegetables. I have made this delicious soup throughout the winter using vegetables from the natural food store. This may be varied by omitting the green beans and/or the zucchini, by using different kinds of canned beans or by using different leafy greens.