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.


☆☆☆☆☆ 0 votes

About four generous servings.
10 Min
35 Min
Stove Top


Add to Grocery List

  • 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

How to Make Baby Kale and Rice Soup-BakinTime


  1. Cook 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.
  2. In a saucepan, place a tablespoon vegetable oil, and sauté chopped onion, diced carrot and stir, for about five minutes.
  3. Combine 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.
  4. Taste, adjust seasonings to your preference; or add salt and pepper at the table if desired.

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