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Black-Eyed Pea, Chard & Farro Soup

Name: Black-Eyed Pea, Chard & Farro Soup
Prep time: 20

(1 votes, average: 5.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

When treatment has left you wanting something easy, warming and tasty, this black-eyed pea chard and farro soup is perfect one-pot meal. Pomegranate, cumin and cancer fighting turmeric give...to mention vitamins A, C, & K. A real super soup!

1 tablespoon olive oil
8 leaves rainbow chard, stems and leaves chopped and separated
½ medium onion, chopped
1 garlic clove, minced
½ teaspoon turmeric
1 teaspoon cumin seeds
½ cup black eyed-peas, dried
¼ cup farro
1 quart (4 cups) water
1 tablespoon pomegranate molasses or lemon juice
Salt and pepper, to taste
¼ cup cilantro leaves, roughly chopped
Yogurt, to garnish
⅓ cup fresh pomegranate seeds

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Nutrition Facts

Calories

141 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

24 g

Sugar

9 g

Fiber

5 g

Protein

5 g

Sodium

935 mg

Directions

In a heavy bottomed pot, heat the olive oil over medium heat. Add the chard stems and onions and cook for 5 to 8 minutes, or until the onions are soft and translucent. Add the garlic, turmeric, cumin and cumin, cook stirring for 2 minutes.
Add the black eyed peas, farro, water, and pomegranate molasses. Bring to a boil, then simmer for 45 minutes to 1 hour, or until the peas and farro are tender.
Stir in the cilantro, chard leaves, and salt cook for another 10 minutes. Adding more water if you prefer a soupier broth. Taste for seasonings and serve with a dollop of yogurt and fresh pomegranate seeds.

Chef Tips

Multicolored Rainbow chard makes the soup look pretty, but you can use any kind of chard really, Swiss, Ruby, Rainbow – the taste will be the same.

If you have them, you could also use beet greens to make this, stems and all. They’ll give the soup for an earthier flavor.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.