Rainbow Chard and Rice Soup

It’s at least 90 degrees here every day. However, for some reason I thought it was a great idea to make soup. Mark agreed. We love soup. I had some chard from my CSA box, and I wanted to do something different with it (I feel like I’ve been saying that a lot. I suppose that’s the challenge of supporting a local farm, you get a lot of the same for long periods of time. It’s still worth it in the long run. And it’s going to be an extra long run, because when the CSA chard runs out, our chard in the garden should be ready to harvest!). I decided to add it to some soup.


1 bunch of chard–leaves removed from the stalk and sliced thin (keep the stalks and slice thin as well)

1 small onion diced

1 cup of carrots, sliced

4 cups of chicken stock

4 cups of water

1 cup of dry rice (prepared, yielding about 2 cups)

4 garlic cloves, minced

2 teaspoons of thyme

salt/pepper, to taste



1. In a stock pot, add a couple tablespoons of olive oil. Heat at about medium high heat and add the onion and garlic. Cook until the onions are soft and beginning to brown.

2. Add the carrots and the chard stalks, and cook for another 3-5 minutes.

4. Add the stock and water, as well as the time. Bring to a simmer.

5. Add the rice and chard cook for an additional 15-20 minutes over low heat. Adjust the taste with salt and pepper.

If you are going to eat soup in the summer, I think this is the kind of soup to eat! It was light with fresh veggies. It was yummy.


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