1 1/4 lbs
swiss chard, leaves and stems separated and chopped
leeks, halved lengthwise, light green and white parts sliced 1/2-inch thick
( 2 cups)
carrots, peeled and sliced
( 1 1/2 cups)
( 1 cup)
low sodium vegetable broth
medium pearl barley
frozen baby lima bean
- Heat oil in large saucepan over medium-high heat. Stir in chard stems, leeks, carrots, celery, and nutmeg. Cook 7 to 9 minutes, or until vegetables release juices but are still brightly colored, stirring often.
- Add broth, barley, and 1 1/2 cups water. Cover, and bring to a boil. Reduce heat and simmer, covered, 45 minutes, stirring halfway through. Add lima beans and chard leaves. Simmer 10 minutes more, or until lima beans are tender.