This delightful, seasonal soup is packed with healthy greens, nourishing yams and juicy tomatoes. It's comforting, super tasty and easy to make in Morgan Hill CA. It goes perfectly with cold, rainy days.

Hope you enjoy,
Dr. Nicole

What You'll need in Morgan Hill CA

Ingredients:

• 1 tablespoon olive oil
• One medium punch Swiss or rainbow chard, about 1 pound, stems chopped and leaves torn into bite-size pieces.
• One medium onion, diced.
• For garlic cloves, minced.
• 5 cups chicken bone broth
• 1 1/2 to 2 baked yams (I always bake extra for this reason!)
• One can chickpeas, drained and rinsed
• 1 tablespoon fresh rosemary, finally chopped
• 1/4 teaspoon red pepper flakes to taste
• One can diced tomatoes in juice
• 3/4 teaspoon salt
• Fresh black pepper to taste

Instructions:

1. Fill the bottom of a large pot with oil and place over medium heat.
2. When the oil is hot, add the chopped Swiss chard stems and diced onion. Cook them for about five minutes, stirring occasionally, until they begin to soften.
3. While the onions are cooking, take one cup of the bone broth and the yams and blend them in a blender until smooth and creamy.
4. After the onions have cooked for about five minutes, add the garlic and cook it with the stems and onion  until very fragrant, about one minute.
5. Then stir in the blended yam, broth, chickpeas, rosemary, and red pepper flakes. Raise the heat and bring the liquid to a boil.
6. Once the liquid is boiling, Stir in the chard leaves and tomatoes. Turn down the heat and let the chard leaves simmer until wilted, about two minutes.
7. Remove the pot from the heat and season with salt and pepper.
8. Ladle into bowls and enjoy!

Optional: the soup works really well with leftover shredded or ground beef.