Step 1

Heat the celery, onion, and Swiss chard stems in a large stockpot on medium-high heat, stirring frequently until the onions are translucent, about 3–5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pot.

Step 2

Stir in the garlic, turn down the heat to medium, and cook for an additional 60 seconds.

Step 3

Stir in the broccoli, mushrooms, thyme, onion powder, and Worcestershire sauce. Cook for 60 seconds.

Step 4

Pour in the vegetable broth, and turn the heat to high. Once the broth is boiling, add the potatoes and lower heat to simmer until the potatoes are tender, about 10 minutes.

Step 5

Stir in the Swiss chard leaves.

Step 6

Taste for additional seasoning or some salt and pepper, if you’d like.