Baby Kale and Rice Soup-BakinTime

Beth M.


I must confess! This started out as a side-dish, on the weekend we had a rice pilaf, and the next day I made it into a soup by adding baby kale and broth. So I had to retrace my steps to write this recipe. I love soups, and the fresh vegetables looked so good to me at the market, that I bought a box of fresh kale and then decided to combine it with the rice and vegetables from the day before. It makes me feel very frugal to use what I have! This reminds me of my mother.

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About four generous servings.
10 Min
35 Min
Stove Top


1 box
fresh baby kale
1 c
long-grained rice
2 c
water for cooking rice
1 tsp
1 Tbsp
1 medium
carrot, peeled and diced
1 c
frozen peas
2 tsp
italian seasoning blend
1/2 tsp
2 c
beef broth or vegetable broth
2 c
1/2 medium
onion, diced


1Cook the rice according to box directions, or add rice to water, along with butter and salt, and bring to a boil. Cook twenty minutes, stirring occasionally.
2In a saucepan, place a tablespoon vegetable oil, and sauté chopped onion, diced carrot and stir, for about five minutes.
3Combine rice, sautéed veggies, frozen peas, and broth, along with water. Bring to a boil and turn down heat, add seasonings, and fresh baby kale. Cook for about five to ten minutes.
4Taste, adjust seasonings to your preference; or add salt and pepper at the table if desired.

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