I am always on the lookout for recipes that will use the abundance of swiss chard growing in my fall garden; no matter how much I harvest, there always seems to be more than I can use. Although the consistency is more like a stew than a soup, this recipe is inspired by the sopas de pan from Chiapas, Mexico. Traditional versions of sopa de pan vary from family to family, but the base is always bread, vegetables, and broth.
