Chard And Pearl Barley Stew

• 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

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. 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.

olive oil, swiss chard, leeks, carrots, stalks celery, ground nutmeg, vegetable broth, pearl barley, frozen baby lima bean

Taken from www.food.com/recipe/chard-and-pearl-barley-stew-296161 (may not work)