Rainbow Swiss Chard is one of the most beautiful veggies you'll ever see.

A large green leaf with bright red veins coursing through it – it’s almost to pretty to eat. It tastes like spinach and is filled with iron and nutrients. Enjoy the beautiful colors of this filling yet light soup.

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Level: Easy
Servings: 6


  • 1 T. olive oil
  • 2 medium leeks, chopped white part and a bit of green only (about two cups)
  • 2 celery stalks, chopped
  • 1 large bunch of Rainbow (or regular) Swiss Chard, roughly chopped into bite size pieces (about 8 cups)
  • 1 large carrot, diced
  •  3 ears of corn, raw – cut corn from cob and discard husks and leaves
  • 4 bay leaves
  • 1 T. Salt
  • 4 cloves garlic, minced
  • 2 cups cooked brown rice
  • 8 cups water
  • Fresh cracked black pepper to taste
  • 1 loaf French bread, cut into 12 pieces



  1. Sauté leeks, celery, Swiss chard and carrot in oil on medium heat until vegetables are softened, about five minutes.
  2. Add water, bay leaves, salt, garlic, brown rice and cracked pepper.
  3. Bring to boil. Cook for an additional 25 minutes until all vegetables are tender.
  4. Serve soup with 2 slices of French bread per person.

Enjoy our Rainbow Swiss Chard Soup with Leek, Corn and Brown Rice, let us know what you think