Chard and Pearl Barley Stew

Ingredients

• 2 tablespoons olive oil
• 1 1/4 lbs swiss chard, leaves and stems separated and chopped
• 2 medium leeks, halved lengthwise, light green and white parts sliced 1/2-inch thick (2 cups)
• 3 medium carrots, peeled and sliced (1 1/2 cups)
• 2 stalks celery, sliced (1 cup)
• 1/8 teaspoon ground nutmeg
• 3 cups low sodium vegetable broth
• 1/2 cup medium pearl barley
• 1 cup frozen baby lima bean

Directions

1. 1

   Heat oil in large saucepan over medium-high heat. Stir in chard stems, leeks, carrots, celery, and nutmeg. Cook 7 to 9 minutes, or until vegetables release juices but are still brightly colored, stirring often.

2. 2

   Add broth, barley, and 1 1/2 cups water. Cover, and bring to a boil. Reduce heat and simmer, covered, 45 minutes, stirring halfway through. Add lima beans and chard leaves. Simmer 10 minutes more, or until lima beans are tender.