Gluten-Free Multibean-Tomato Soup with Chard and Onion

Gluten-Free Chard – Steamed, Sauteed or Stewed with Soup

We rediscovered chard this summer. My husband and I think that it really tastes good the way I’m now making it!

We had eaten it before, once every year or two, but I didn’t remember it being as good as it has been this summer. We’re making up for lost time. I’ve served it every couple of weeks lately.

Multibean-Tomato Soup with Chard and Onion Gluten-Free

Multibean-Tomato Soup with Chard and Onion Gluten-Free

Chard, also called Swiss chard, is so full of nutrition! There are several different varieties of chard, but all of them are good for you. It’s a very good source of vitamins A and C, and fiber.

The easiest way to cook some is to steam it, so I did that first. With the next batch I was a little more innovative  so I sautéed the chard with bacon and onion. After that, I added some chard to my Multibean-Tomato Soup to stew it.

After washing the chard, I spun it in my salad spinner (or you can pat it dry with towels instead). Usually I remove the stems first, cutting a “V” up into the leaf. I cut the chard stems into pieces and then slice the leaves crosswise into strips about a half inch wide. That’s our personal preference, but you can chop it narrow or wide or however you like. I stack several leaves together to slice or chop them and the job is done in no time.

The first batch of chard I steamed. Chard, like many other greens, can be steamed with a small amount of water on the stovetop or in the oven or even in the microwave. You start off with what looks like enough for an army, but it cooks down to a more reasonable amount…and then you wish you had more.

Sauteed Chard and Onion, Gluten-Free


1/4 Pound Chard, washed, drained and chopped

1/2 Cup Diced Onion

1 Tablespoon Oil


Chard with Onion, Sauteeing -- Gluten-Free

Chard with Onion, Sauteeing -- Gluten-Free

In a large skillet with a lid, saute the onion and the chard stems in a little oil over medium-low heat, stirring frequently, until just beginning to become tender. Stir the rest of the chard into the skillet with the stems and onion and cover, cooking for a few minutes until tender.

If you have some of this left over, you can stir a little chard and onion into each bowl of the following soup, like a garnish, or stir it all into the pot of soup at once.

Multibean-Tomato Soup With Chard and Onion, Gluten-Free


Multibean-Tomato Soup:

1 Pound Dried Beans, G.F. Multibean Mixture

For Example: Black Beans, Cranberry Beans, Lima Beans, Cowpeas, Great Northern Beans, Navy Beans, Pinto Beans, Red Kidney Beans, Soy Beans, Pink Lentils, Chickpeas

2 Quarts Water

1 Teaspoon Sea Salt, to taste

2 Teaspoons Vegetable Bouillon Cubes (optional), or beef or chicken (be sure to check that it’s G.F.)

8 Ounces Diced Tomatoes, canned, with liquid, or fresh peeled and diced

Chard and Onions:

1/4 Pound Chard, washed, drained and chopped

1/2 Cup Diced Onion

1 Tablespoon Oil


Pick through 1 pound of mixed beans to remove stones or discolored beans. Rinse in colander.

Combine with 2 quarts of cold water (or, 3 times as much water as beans) and soak overnight. Drain. Cover with cold water in cooking pot.

(Or, for a “fast soak,” bring to boil quickly, boil 2 minutes; reduce heat to low; cover and simmer for 2 hours. Don’t drain.)

Cover; simmer until tender, approx. another 2 to 3 hours. If needed, add water to keep beans well-covered. When the largest beans are just tender, add salt, bouillon cubes and tomatoes. Simmer another 15 or 20 minutes.

Stir the chopped onion and chard into the bean soup about 15 minutes before serving, about the same time you add the salt, the optional bouillon cubes, and the tomatoes. Add water as needed to maintain plenty of liquid for the soup, and adjust seasoning to taste before serving.

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These recipes are suitable for a gluten-free diet (no wheat, barley or rye). It is also casein-free, dairy-free and lactose-free, egg-free and can be meat-free and soy-free. It can also be corn-free depending on the oil you use. I hope you find it to be a quick and easy recipe for your gluten-free cooking!

Linked to:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

Gluten-Free Homemaker’s Gluten-Free Wednesday

Miz Helen’s Country Cottage Full Plate Thursday


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  • Miz Helen

    September 10, 2011

    Hi Pat,
    We have grown Chard for several years now, but we lost it this year in the heat. We just love a good chard saute and we will sure be trying your great soup recipe. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

  • Linda

    September 8, 2011

    What a great real food recipe that is naturally free of so many allergens! As always, thanks for your Gluten-Free Wednesdays participation, Pat.

    • Pat

      September 9, 2011

      Thanks! I love combining naturally gluten-free foods and finding they work so well together. Allergen-free cooking can be easy.

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