Butter Bean and Chard Soup

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Food For Thought: Honor Your Hunger!

Do you eat when you are hungry?  Sounds simple, right?  Yet how many times have you thought to yourself, “Just one more errand, meeting, phone call…then I will stop and eat?” When we repeatedly ignore our body’s signals we lose touch with our inner signs of hunger and satiety (or fullness).  In my opinion, eating when you are hungry is the best way to STOP eating when you are not hungry.

This week, pay attention to your hunger.  Can you recognize the small signs of approaching hunger?  Or, does it hit you suddenly?  And when hunger does strike, stop what you’re doing, take a moment and eat something!  I love hearty bean based soups because they are so filling and comforting–the following soup is packed with protein and fiber and it is delicious!
Baby Lima Bean Soup with Chard

Serves 6

Preparation Time: 20 minutes
Cooking Time: 75 minutes (if using dry beans)

2 cups dried baby lima beans (small white beans–see picture below), soaked overnight**
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, diced
2 bay leaves
1 strip kombu (sea vegetable)
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
4 cups vegetable stock
4 cups water
1 bunch green swiss chard, thinly sliced
1 teaspoon apple cider vinegar
Salt and pepper, to taste

**Soak the dried beans in enough water to cover overnight. Drain beans and rinse a few times with fresh water (this takes the gas producing stuff off).  Set aside.

Warm olive oil in a large soup pot over medium heat and add onion, garlic, carrots, celery, and spices. Cook, stirring occasionally, for about 5 minutes, until onion is clear.  Add soaked beans, kombu, vegetable stock and water.  Bring to a boil, then reduce heat and simmer, covered for 45-55 minutes, until beans are slightly tender.

Now, add sliced chard.  Simmer for another 15 minutes, or until beans are tender.  Add the vinegar and salt and pepper to taste, remove bay leaves and kombu strip and serve.

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