Gluten Free Vegetarian Potato,Kale,Rice Soup
By
Renee R.
@aSprinkleandaDash
1
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!
Blue Ribbon Recipe
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
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3 Tbspolive oil, extra virgin
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1 smallsweet yellow onion, diced
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1 mediumgreen pepper, diced
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2 mediumcarrots, peeled and diced
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3 sprig(s)celery, diced
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2 mediumidaho potatoes, peeled and diced
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4 clovegarlic, minced
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4 sprig(s)fresh kale, chopped
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2 cinstant brown rice
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1 can(s)black beans, drained and rinsed
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to taste pinchsalt and pepper
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1 Tbspapple cider vinegar
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64 ozgluten free vegetable broth (enough broth to cover 1/2 inch above ingredients in pot)
How to Make Gluten Free Vegetarian Potato,Kale,Rice Soup
- 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 Gluten Free Vegetarian Potato,Kale,Rice Soup
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Gluten-Free
Other Tag: Healthy
