Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 1 Onions, diced; 2 bunches Chard, leaves torn, stems chopped into 1/2" pieces; 3 cobs Corn, kernels of ((Or sub ~1 1/2 cups frozen corn)); 1 can Kidney beans (14oz / 397g can), rinsed and drained ((~2 cups)); 1 Tbsp Cooking oil; 1 can Diced tomatoes (14 oz / 397 g can), drained; 1/2 tsp Thyme; 3 cups Chicken stock; 1 cup Peas; 3 to 4 cups Leftover butternut squash

Active: 20 min Total: 30 min

Original

Dependency

Cuisines

American

Ingredients

Metric

Servings:

Rainbow Soup:

Garlic - 3 cloves , minced
Onions - 1 , diced
Chard - 2 bunches , leaves torn, stems chopped into 1/2" pieces
Corn - 3 cobs , kernels of ((Or sub ~1 1/2 cups frozen corn))
Kidney beans (14oz / 397g can) - 1 can , rinsed and drained ((~2 cups))
Cooking oil - 1 Tbsp
Diced tomatoes (14 oz / 397 g can) - 1 can , drained
Thyme - 1/2 tsp
Chicken stock - 3 cups
Peas - 1 cup
Leftover butternut squash - 3 to 4 cups

Prep

Garlic / Onions / Chard / Corn - Prep as directed. Kids can use scissors to help with the chard. (Can be done up to 3 days ahead)
Beans - Rinse and drain.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, onions, and chard stems to heated oil. Saute for 3 to 5 minutes, until softened.
Add in diced tomatoes with thyme. Cook for another 3 minutes before adding stock, beans, corn, and peas. Cover and bring to a boil. Turn off heat and stir in chard leaves. Once leaves wilt, add in butternut squash croutons. Season to taste with salt and pepper.

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