Gluten Free Vegetarian Potato,Kale,Rice Soup

Renee R.

By
@aSprinkleandaDash

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!


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Comments:

Serves:

6

Prep:

20 Min

Cook:

40 Min

Method:

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!

Ingredients

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

1
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)
2
Pour olive oil into the soup pot and start to heat it up.
3
Add garlic,onions,celery,peppers,carrots,and potatoes to pot.
4
Stir occasionally and let all the vegetables sweat until the onions turn translucent. Then stir in the kale.
5
Keep stirring occasionally until kale is slightly wilted. Pour in apple cider vinegar to deglaze the bottom of the pan.
6
Stir in rice until it is lightly coated with the left over oil and vinegar.
7
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.*
8
Season to taste with salt and pepper
9
Let simmer until potatoes are tender. Around an hour. I like to let it cook longer so the flavors can marry together.
10
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