Ingredients

• 1 ½ cups yellow onion (diced)
• 1 cup carrots (diced)
• 1 bunch Swiss chard, stems and leaves separated and chopped (about 1 cup stems and 2 cups leaves)
• 1 tbsp garlic (minced)
• 1 ½ tbsp fresh thyme (minced)
• 5 cups vegetable broth (unsalted, preferably homemade)
• 3 cups butter beans (home-cooked, frozen, or BPA-free canned, drained and rinsed)
• 1 tsp ground turmeric
• ½ tsp red pepper flakes (optional)
• ¼ tsp salt (optional)
• ¼ tsp ground black pepper (optional)
• 1 tbsp lemon juice (freshly squeezed)
• ⅓ cup hemp seeds (hulled)

Directions

• 1. Heat onion, carrots, and Swiss chard stems in a large stovetop pot on medium-high until the onions are translucent, about 4–5 minutes.
• 2. Stir in the garlic and thyme. Cook for another minute.
• 3. Add the vegetable broth, butter beans, turmeric, red pepper flakes, salt and pepper, if using. Bring to a boil then lower heat and simmer for 10–15 minutes.
• 4. Remove from the heat and stir in leafy Swiss chard greens, lemon juice and hemp seeds.
• 5. Taste for additional seasoning of choice.

Nutrition

Photos