Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 1 medium onion, diced

  3. 2 cloves of garlic, chopped

  4. 2 teaspoons paprika

  5. 2 tablespoons low-sodium tomato paste

  6. 2 medium carrots, diced

  7. 2 ñ

  8. 15 ounce cans low-sodium beef stock

  9. 1 bay leaf

  10. 2 sprigs fresh thyme

  11. 6 whole black peppercorns

  12. 2 whole cloves

  13. 3 sprigs fresh parsley

  14. 2 cups frozen extra Whole Grains, - see link

  15. 1 ñ

  16. 15 ounce can low-sodium kidney beans, drained and rinsed

  17. 2 cups Swiss chard, cut into thin strips

Instructions Jump to Ingredients ↑

  1. Pour the oil into a large saucepan on medium heat and fry the onion, garlic, and paprika until the onion wilts. Push the vegetables to one side, add the tomato paste, and cook until the paste darkens. Add the carrots and stir to coat. Pour in the beef stock and bring to a boil. Wrap the herbs and whole spices in an herb ball and add to the soup. Turn the heat down to medium and simmer for 10 minutes.

  2. Stir in the whole grains, beans, and Swiss chard. Bring back to boil and simmer 10 more minutes. Ladle the soup into bowls and serve.


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