INGREDIENTS
1
bay leaf
14 ozs
canned tomatoes
3 media
carrots
2
celery stalks
1 tsp
dried thyme
3 cloves
garlic
1 tsp
ground cumin
1 tsp
ground pepper
2 tsps
kosher salt
1 1/2 tsps
red wine vinegar
1 large clove
shallot
1 head
swiss chard
8 cups
vegetable stock
1 large
yellow onion