Sep 24
2012

Healthy Mushroom, Orzo & Swiss Chard Soup Recipe {Vegetarian} & Marathon Update

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Healthy Mushroom & Swiss Chard Soup Recipe {Vegetarian} | cookincanuck.com

I officially entered the land of crazy this weekend. As I mentioned before, I am training for my first marathon. In fact, the marathon is less than two weeks away (cue the butterflies). There are times when this thought makes me want to close the blinds, wrap myself in a blanket and eat soup all day to comfort myself (this Healthy Mushroom & Swiss Chard Soup will do nicely, thank you very much). Thankfully for my morale, these days are overshadowed by the moments when I practically itch to lace up my running shoes and hit the road.

This past Saturday was one of those really good days. Okay, I admit that being faced with my longest run ever was a bit much to take on a Saturday morning. Luckily, my husband (a darn impressive marathoner) was there to give me the “Take it slow. Just check off the miles one-by-one” pep talk.

After a lot of mental games, a crash into the proverbial wall at mile 16 and a near-sprint up the hill at the end (I credit that burst of energy to sheer delirium), I finished at the 20.5 mile mark. Yep, I am an official citizen of the land of crazy.

Healthy Mushroom & Swiss Chard Soup Recipe {Vegetarian} | cookincanuck.com

The rest of the day? Oh, there was a lot of reclining, heaps of food consumed and an obscene amount of moaning and groaning over sore muscles. If I had the energy, I would have done a happy dance when I remembered that there were leftovers of this soup in the fridge. The light broth, earthy mushrooms and vitamin-packed chard nourished my body and brought some life back to my muscles.

A few days before making this soup, I stumbled upon some whole wheat orzo at my local supermarket. The texture was perfect for the soup and would work well in any dish that calls for regular orzo.

The recipe:

Heat 2 teaspoons olive oil in a large saucepan set over medium heat.

Add the onion and garlic, and cook, stirring occasionally, until onions are translucent, 4 to 5 minutes.

Add the remaining 1 teaspoon olive oil, mushrooms, pepper and sage. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Stir in the balsamic vinegar.

Healthy Mushroom & Swiss Chard Soup Recipe {Vegetarian} | cookincanuck.com

Add the vegetable broth to the onions and mushrooms. Stir well. Bring the mixture to a boil over medium-high heat.

Add the orzo and cook until the orzo is almost al dente.

Healthy Mushroom & Swiss Chard Soup Recipe {Vegetarian} | cookincanuck.com

Add the Swiss chard, cover the saucepan and cook for about 3 minutes, or until the Swiss chard is wilted. Serve it up!

Other healthy vegetarian soups:

Healthy Vegetarian Soup Recipes | cookincanuck.com #MeatlessMonday
Cookin’ Canuck’s French Onion & Endive Soup with Pancetta
Cookin’ Canuck’s Hearty Lentil & Black Bean Soup with Smoked Paprika
Fat-Free Vegan’s Slow-Cooker Hot & Sour Soup
84th & 3rd’s Winter White Bean & Kale Soup
Carrie’s Experimental Kitchen’s Mushroom Barley Soup

Healthy Mushroom & Swiss Chard Soup
 
Prep time
Cook time
Total time
 
Serves: Serves 6
Ingredients
  • 3 tsp olive oil, divided
  • ½ large sweet onion, diced
  • 1 clove garlic, minced
  • 12 oz. crimini (baby bella) mushrooms, sliced
  • ½ tsp freshly ground black pepper
  • 1 tbsp minced fresh sage
  • 1 tbsp balsamic vinegar
  • 7 cups vegetable broth
  • ⅔ cups whole wheat orzo
  • 4 cups chopped Swiss chard
  • Salt and pepper to taste
Instructions
  1. Heat 2 teaspoons olive oil in a large saucepan set over medium heat.
  2. Add the onion and garlic, and cook, stirring occasionally, until onions are translucent, 4 to 5 minutes.
  3. Add the remaining 1 teaspoon olive oil, mushrooms, pepper and sage. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Stir in the balsamic vinegar.
  4. Add the vegetable broth to the onions and mushrooms. Stir well. Bring the mixture to a boil over medium-high heat.
  5. Add the orzo and cook until the orzo is almost al dente.
  6. Add the Swiss chard, cover the saucepan and cook for about 3 minutes, or until the Swiss chard is wilted. Serve it up!
Notes
From the kitchen of Cookin' Canuck | cookincanuck.com

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{ 55 comments… read them below or add one }

1 Amy September 24, 2012 at 7:30 am

YAY! YAY! YAY! YAY! YAY! YAY! YAY! YAY! YAY!

YAY!

You are a wonder woman and I’m encouraged by every one of your steps! This soup is just what I need to add to our recipe lineup right now. It’s challenging finding something healthy, tasty and energy boosting at the same time. Will be trying it very soon.

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2 Dara (Cookin' Canuck) September 25, 2012 at 10:59 am

You’re so sweet, Amy. I appreciate all of your support! I need you along the sidelines on marathon day!

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3 Kare @ Kitchen Treaty September 24, 2012 at 7:30 am

If you’re not a little scared, it’s not worth doing, right? Congratulations on taking this brave step (or leap)!

And this soup? It looks phenomenal. Yum.

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4 Dara (Cookin' Canuck) September 25, 2012 at 10:59 am

Kare, that’s so true!

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5 RavieNomNoms September 24, 2012 at 7:34 am

GOOD FOR YOU!!! You are going to do awesome, I just know it! I have just now started doing my 5k races. I have done 2 in the past 2 weekends and I have done really well with them. If you had told me last year that I would be doing 5k’s I would have laughed in your face, but I am so glad I did!

This soup looks amazing! I was just talking with my girlfriends about how delicious soup is during Fall time. It is so comforting and warming on the chillier days!

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6 Dara (Cookin' Canuck) September 25, 2012 at 11:00 am

Well done on your 5k races! It’s truly amazing what we can do when we push ourselves.

As for soup during the fall – oh yes, it’s a must!

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7 Ali @ Gimme Some Oven September 24, 2012 at 7:37 am

Dara, you are incredible. I am SO excited about your marathon training!!! :) Way to go!

And this soup looks wonderfully healthy and comforting. Yum!

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8 Dara (Cookin' Canuck) September 25, 2012 at 11:00 am

Thanks so much, Ali. I really appreciate your support!

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9 Kevin (Closet Cooking) September 24, 2012 at 8:01 am

Definitely healthier than the soup that I just posted but you had me at the mushroom and balsamic combo! Good luck with the marathon!

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10 Dara (Cookin' Canuck) September 25, 2012 at 11:00 am

Ah yes, but your soup looked awfully good. Thanks, Kevin.

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11 Barbara @ Barbara Bakes September 24, 2012 at 8:03 am

The soup looks delicious. Good luck with the marathon!

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12 Dara (Cookin' Canuck) September 25, 2012 at 11:09 am

Thank you, Barbara!

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13 Jen @ Savory Simple September 24, 2012 at 8:06 am

This soup looks delicious. I don’t know why I’m so scared to take the plunge and start running. I think it may have to do with bad gym class memories as a child (I was always the chubby slow one). I need to finally go for it! Thanks for the motivation.

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14 Dara (Cookin' Canuck) September 25, 2012 at 11:01 am

Jen, I NEVER thought I’d be a runner. It took awhile for me to convince myself that I could do it, but now I’m so glad I persevered. I KNOW you can do it!

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15 Deborah September 24, 2012 at 8:41 am

You are my hero!! And this soup sounds absolutely perfect for a fall night!

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16 Dara (Cookin' Canuck) September 25, 2012 at 11:02 am

You’re so sweet, Deb. I’ll be making this soup many times this fall and winter.

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17 Lana @ Never Enough Thyme September 24, 2012 at 11:10 am

What an inspiration you are, Dara! I have hopes of just running around the block one day. I’m actually a very fast walker now and am really missing my daily walks since I’ve been sidelined with a broken ankle. I’ll never be a marathon runner, but your determination inspires me to keep up the walking that I *can* do. Oh, and…love the soup!!

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18 Dara (Cookin' Canuck) September 25, 2012 at 11:02 am

Thanks so much, Lana. I’m so sorry about your ankle. I hope that it heals quickly. Walking, running…it’s all good!Reply

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19 Cassie September 24, 2012 at 11:53 am

This is my kind of soup, I love the orzo! And congrats on your training and continued success running. You are such an inspiration!

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20 Dara (Cookin' Canuck) September 25, 2012 at 11:03 am

Thanks, Cassie. I adore orzo, too and was glad to find this whole wheat version.

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21 Sally @ Spontaneous Hausfrau September 24, 2012 at 12:10 pm

I love soups with greens and grains – this looks like a perfect hearty mix!

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22 Dara (Cookin' Canuck) September 25, 2012 at 11:03 am

Thanks, Sally. They really do go well together.

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23 gina @ skinnytaste September 24, 2012 at 1:13 pm

This looks delicious, and good for you!! Good luck!

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24 Dara (Cookin' Canuck) September 25, 2012 at 11:09 am

Thanks so much, Gina!

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25 Kristen September 24, 2012 at 1:14 pm

You made me just WISH I was running right now. I am so incredibly impressed by you, Dara. You are an inspiration!

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26 Dara (Cookin' Canuck) September 25, 2012 at 11:03 am

Thanks, Kristen. Let’s hope we can run together someday!

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27 Gerry @ Foodness Gracious September 24, 2012 at 2:19 pm

Gee whiz..over 20 miles is darn impressive!! I’m doing a marathon soon too but….on my bike, so nowhere near the amount of respect you deserve ;)

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28 Dara (Cookin' Canuck) September 25, 2012 at 11:04 am

That’s awesome, Gerry! Everyone has the exercise that makes them feel good. Whether it’s biking or running, you’re still getting out there and moving your body.

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29 Cindy @ Once Upon a Loaf September 24, 2012 at 2:32 pm

Oh, my goodness, I just lunged at the screen! This looks AMAZING, and I’m going to the store tonight. Yay for me!

I’m also closing on my own house in the land of crazy. ;) Way to rock it out this weekend!

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30 Dara (Cookin' Canuck) September 25, 2012 at 11:05 am

LOL. Thanks, Cindy!

As for “land of crazy” – you arrived there a long time ago, my amazing running friend.

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31 Liz @ The Lemon Bowl September 24, 2012 at 2:43 pm

Can not believe you ran over 20 miles. I am so impressed!!!!! I’ve never run a mile in my life. Regardless, I want to eat this soup right now!!!

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32 Dara (Cookin' Canuck) September 25, 2012 at 11:05 am

Thanks, Liz. Believe me, I never thought I’d be running that far!

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33 Holly September 24, 2012 at 4:34 pm

All the best of luck for your marathon! I need some motivation to get moving (in much smaller doses!) and think I may try the nike sensor on my shoe to track my distances. The watch you used looks neat too.
Your soup looks beautiful!

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34 Dara (Cookin' Canuck) September 25, 2012 at 11:06 am

Thanks so much, Holly. Yes, I adore my Garmin watch. It gives great feedback on distance, pace, etc. My greatest motivation, however, is my family. I want to be able to keep up with my kids for many years to come!

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35 Aggie September 24, 2012 at 5:17 pm

Girl!! You are so there! I can’t believe how far you’ve come, I’m beyond proud of you!!!

And this soup. Amazing. A bowl of pure goodness. I love whole wheat orzo.

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36 Dara (Cookin' Canuck) September 25, 2012 at 11:06 am

Thank you, sweet Aggie. You’re always such a wonderful support for me.

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37 Katrina @ Warm Vanilla Sugar September 24, 2012 at 7:07 pm

Looove hearing about your marathon training! You’re going to rock your first race, and I can’t wait to hear the results. Keep up the awesome work!

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38 Dara (Cookin' Canuck) September 25, 2012 at 11:07 am

Thank you, Katrina. I’ll be sure to write about the marathon after it happens.

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39 Carrian@ohsweetbasil September 24, 2012 at 10:02 pm

I love running in the morning, that’s about it, maybe someday I can tackle a marathon like you, great job! I also love soups, can’t wait to add this one to my list!

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40 Dara (Cookin' Canuck) September 25, 2012 at 11:07 am

Thanks, Carrian. Oh yes, running in the morning is the best – it makes you feel like you’ve done something good for yourself before the craziness of the day kicks in.

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41 Carrie's Experimental Kitchen September 25, 2012 at 5:17 am

Your soup looks amazing and thank you so much for featuring my Mushroom Barley Soup. Good luck with the marathon!

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42 Dara (Cookin' Canuck) September 25, 2012 at 11:08 am

My pleasure, Carrie. It looks wonderful!

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43 sippitysup October 1, 2012 at 6:14 pm

I usually just lurk but I had to pop in and say. I recognize that bowl! Camp? Yes? XOGREG

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44 Julia | JuliasAlbum.com October 3, 2012 at 3:01 am

Beautiful combination: mushrooms, orzo, swiss chard. Looks delicious!

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45 Abigail October 3, 2012 at 7:51 am

Question: could you substitute the orzo for quinoa or barley?
I am making this tonight for dinner and would so appreciate an answer as quickly as possible.
Thanks,
Abi

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46 Dara (Cookin' Canuck) October 3, 2012 at 8:35 am

Hi Abi, I don’t see why you couldn’t substitute orzo or barley for the quinoa. However, I’d probably lean more towards the barley because of the texture. I hope you enjoy it!

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47 Mushrooms Canada October 3, 2012 at 8:25 am

If I were running a marathon, I’d want a bowl of this soup waiting for me at the finish line!! Good luck with your marathon (seeing as you don’t need any in the kitchen) ;)

-Shannon

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48 unikorna October 16, 2012 at 2:59 pm

The combination of mushrooms and garlic could never go wrong. I shall definitely try your recipe however intricate it might seem :). Kisses.

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49 Heather October 17, 2012 at 9:19 am

I made this for dinner last night and it was delicious!! I traded out the onion for a stalk of chopped leeks, and I didn’t have any sage on hand so I used some fresh tarragon instead. The tarragon added a really unique flavor… it was super yummy!!

Thanks for the recipe!

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50 Charis February 28, 2013 at 1:28 pm

Hi! Any clue if this soup would freeze well? I have a bunch of swiss chard that I want to use up… and with a baby on the way, figure it couldn’t hurt to have a few meals in the freezer waiting. This one looks yummy. I’m sure you ate yours all right away so didn’t need to freeze it, but as I’m new to cooking with swiss chard, am curious to how you think it may freeze. Thanks!

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51 Dara (Cookin' Canuck) February 28, 2013 at 2:44 pm

Hi Charis. Ah yes, a well-stocked freezer is a new mama’s best friend! I haven’t frozen this soup, but have had success with freezing soups with spinach in them. I think this one should do just fine in the freezer.

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52 Inkassoforum June 7, 2013 at 6:06 pm

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53 Tara September 27, 2013 at 12:50 pm

This was wonderful! I came across the recipe while searching for a way to use chard from my CSA. I have now made this the past few times I have received chard. Even my one year old loves it!

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54 Gail June 13, 2014 at 7:39 pm

This soup is wonderful – light and fresh! I made my own vegetable broth, letting it simmer for hours to develop richness. I didn’t have sage, but substituted some fresh rosemary. Very nice!!

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55 Steve October 2, 2014 at 3:23 pm

First the soup. Outstanding. Thanks so much for that. I really enjoyed it. Second, your running. You are stepping into the running world exclusive club. Welcome. Hope you truly enjoy the experience. It is not easy, but very rewarding. The training is the hard part. I am running in the Milwaukee Lakefront Marathon this Sunday. When fininshed I will enjoy another bowl of your soup (and a few cold beers!)

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