Chard, Lentil, and Potato Slow Cooker Soup
This is definitely a nice cold weather meal. The potato adds a nice thickness to the soup without overpowering it. And the lentils are chard are cooked just right.
1 tbsp. olive oil
1 large yellow onion, chopped
1 celery stalk, sliced
1 large carrot, sliced
2 garlic cloves, minced
1 large bunch Swiss chard, leaves torn into bite-sized pieces and stems sliced
1 c. dried brown lentils, picked over and rinsed
4 medium Yukon Gold potatoes, cut into 1-inch pieces
6 c. vegetable broth
1 tbsp. soy sauce or tamari
salt and pepper to taste
Heat oil in a large skillet over medium heat. Add onion, celery, carrot, garlic, and stems from Swiss chard. Cover and cook until softened, about 8-10 minutes, stirring occasionally.
Add cooked vegetable mixture, lentils, potatoes, broth, and soy sauce in a 4- to 6-quart slow cooker. Stir to combine, cover, and cook on low heat for 8 hours.
Just before soup is finished cooking, bring a large pot of water to a boil. Place reserved chard leaves in boiling water and cook until tender, about 5 minutes. Drain well and stir into soup. Season with salt and pepper to taste.
Serves 6, Weight Watchers PPV: 6 per serving
From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.