Sort ingredients
ttander
QR Code
Listen
Pdf
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and jalapeño and sauté until vegetables are tender and the onion is translucent, about 5 minutes. Add the garlic and sauté 1 minute more. Add the paprika, cumin, salt, and cayenne, and cook, stirring, until fragrant, about 1 minute.
Add the whole tomatoes and any juices. With a wooden spoon, carefully break the tomatoes into bite-sized chunks. Add the crushed tomatoes and 3 cups of water and bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in the Swiss chard and cook until wilted, about 2 minutes.
Divide the soup among 6 bowls and top each with a poached egg. Sprinkle with 2 tablespoons feta, choppped parsley and serve.