Published May 25, 2010
Makes 8 servings
This soup is super easy to make because you only have to chop one vegetable — the onion — which allows you to put it together in less than an hour. Serve with baguette slices and a green salad to round out the meal.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon nonhydrogenated margarine
- 1 large onion, coarsely chopped
- 4 cloves garlic, pressed through a garlic press
- 1 bunch (approximately 1 pound) Swiss chard, washed and torn into bite-sized pieces
- 4 cups (24 ounces) chopped canned tomatoes
- 1 to 2 teaspoons chili sauce, such as sriracha or Frank’s Red Hot
- 1 15-ounce can garbanzo beans, rinsed and drained
- 2 cups vegetable broth
- Soy sour cream substitute for garnish
Instructions
In a large soup pot over medium-high heat, heat the olive oil and margarine until they melt together. Add the onion and garlic. Sauté, stirring frequently, until the onion turns translucent, about 10 minutes.
Add the chard to the pot. The leaves should come almost to the top of the pot but will shrink when they cook. Cook until greens begin to wilt, about 2 to 3 minutes. Add the tomatoes, chili sauce and garbanzo beans. Cook, stirring frequently, for 2 to 3 minutes more.
Add the broth and bring soup to a boil; lower the heat to a simmer and cook for 15 minutes. Serve, garnishing each serving with a couple of teaspoon-sized dollops of soy sour cream substitute.