Chard Soup
Jan Webb McQuistan


1 bunch Swiss chard
1 onion, chopped
1 jar (4 1/2 oz) sliced mushrooms or fresh
2 cloves garlic, crushed
3 T olive oil
1 can (8 oz) tomato sauce
2 pkg. dark brown George Washington broth
1 zucchini
1/2 can garbanzos
2 1/2 cups water
Optional: green beans, turnips


Chop onions, white part of chard. Saute onions, chard, garlic and mushrooms with olive oil. Add 1/2 cup water, tomato sauce, and G.W. broth; keep boiling. Add zucchini, garbanzos, chard (optional: green beans, turnips). Add remaining water. Cook until vegetables are tender.