Gluten Free Vegetarian Potato,Kale,Rice Soup

Renee R.


This was a recipe that I just threw together one day when I was super hungry for a nice pot of warm soup. It came out so much better than I ever expected it too! My dad loved it and ate it everyday until it was gone. Chalk full of nutrients and protein its sure is a winner in my book!

pinch tips: How to Skin Carrots, Potatoes and Apples





20 Min


40 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I really enjoyed the flavors of this soup.  I kept finding myself going back again and again for it. I will definitely making this on a cold winter night!


3 Tbsp
olive oil, extra virgin
1 small
sweet yellow onion, diced
1 medium
green pepper, diced
2 medium
carrots, peeled and diced
3 sprig(s)
celery, diced
2 medium
idaho potatoes, peeled and diced
4 clove
garlic, minced
4 sprig(s)
fresh kale, chopped
2 c
instant brown rice
1 can(s)
black beans, drained and rinsed
to taste pinch
salt and pepper
1 Tbsp
apple cider vinegar
64 oz
gluten free vegetable broth (enough broth to cover 1/2 inch above ingredients in pot)

Directions Step-By-Step

Prep all ingredients before starting. This will make everything run smoothly. Cut the veggies into sizes you prefer eating. Example I like smaller chunks of veggies in my soup so I cut them smaller. Just keep in mind the bigger the chunks the longer it takes to cook. (make sure all veggies are even in size so they cook evenly)
Pour olive oil into the soup pot and start to heat it up.
Add garlic,onions,celery,peppers,carrots,and potatoes to pot.
Stir occasionally and let all the vegetables sweat until the onions turn translucent. Then stir in the kale.
Keep stirring occasionally until kale is slightly wilted. Pour in apple cider vinegar to deglaze the bottom of the pan.
Stir in rice until it is lightly coated with the left over oil and vinegar.
Add broth and black beans. Stir then cover pot and let it come to a boil.*Adding the black beans now with the broth prevents them from getting all mashed up when stirring.*
Season to taste with salt and pepper
Let simmer until potatoes are tender. Around an hour. I like to let it cook longer so the flavors can marry together.
Get a bowl and fill it up top with cheese or whatever you please and enjoy!
*You may need a bit more broth it seems to absorb more once refrigerating. I like little broth so I left mine as is.*

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free
Other Tag: Healthy