gluten-free vegetarian potato, kale, rice soup

Name: Gluten-Free Vegetarian Potato, Kale, Rice Soup
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 small sweet yellow onion, diced; 1 medium green pepper, diced; 2 medium carrots, peeled and diced; 3 stalk(s) celery, diced; 2 medium Idaho potatoes, peeled and diced; 4 clove(s) garlic, minced; 4 sprig(s) fresh kale, chopped; 3 tablespoon(s) olive oil, extra virgin; 1 tablespoon(s) apple cider vinegar; 1 cup(s) instant brown rice; 1 can(s) black beans, drained and rinsed (15.5 oz); - salt and pepper, to taste; 64 ounce(s) gluten-free vegetable broth; more if needed; shredded cheddar or Parmesan cheese, for serving

(2 RATINGS)

275 Pinches 18 Photos

Renee R.

Cleveland, OH

Updated on May 9, 2025

This was a recipe 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 to. My dad loved it and ate it every day until it was gone. Chock full of nutrients and protein, it's sure a winner in my book.

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A bowl of Gluten-Free Vegetarian Potato, Kale, Rice Soup.

Blue Ribbon Recipe

This potato, kale, and rice soup will be wonderful on a cold winter night. The blend of tomatoes, fresh kale, and brown rice makes a bowl very filling and satisfying. Black beans add a bit of protein and help with heartiness. Garlic, onion, and green peppers add flavor. Topped with a sprinkle of Parmesan cheese or shredded cheddar cheese for a comforting bowl of soup.

— The Test Kitchen

prep time 20 Min

cook time 40 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 small sweet yellow onion, diced
1 medium green pepper, diced
2 medium carrots, peeled and diced
3 stalks celery, diced
2 medium Idaho potatoes, peeled and diced
4 cloves garlic, minced
4 sprigs fresh kale, chopped
3 tablespoons olive oil, extra virgin
1 tablespoon apple cider vinegar
1 cup instant brown rice
1 can black beans, drained and rinsed (15.5 oz)
- salt and pepper, to taste
64 ounces gluten-free vegetable broth; more if needed
shredded cheddar or Parmesan cheese, for serving

How To Make gluten-free vegetarian potato, kale, rice soup

Step 1

Prep all ingredients before starting. This will make everything run smoothly. Cut the veggies into sizes you prefer to eat. Example: I like smaller chunks of veggies in my soup, so I cut them smaller. Just keep in mind that the bigger the chunks, the longer it takes to cook. Make sure all veggies are even in size so they cook evenly.

Step 2

Pour olive oil into the soup pot and start to heat it up.
Step 3

Add garlic, onions, celery, peppers, carrots, and potatoes to the pot.
Step 4

Stir occasionally and let all the vegetables sweat until the onions turn translucent. Then stir in the kale.
Step 5

Keep stirring occasionally until the kale is slightly wilted. Pour in apple cider vinegar to deglaze the bottom of the pan.
Step 6

Stir in rice until it is lightly coated with the leftover oil and vinegar.
Step 7

Add 64 ounces of vegetable broth. You want enough broth to cover 1/2 inch above the ingredients in the pot. Add more if needed. Add black beans. Stir. Then cover the 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.
Step 8

Season to taste with salt and pepper.
Step 9

Let simmer until potatoes are tender, around 1 hour. I let it cook longer so the flavors can marry together.
Step 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 refrigerated.
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