gluten free vegetarian potato,kale,rice soup

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

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  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.
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  3

  Add garlic,onions,celery,peppers,carrots,and potatoes to pot.
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  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.
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  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
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  9

  Let simmer until potatoes are tender. Around an hour. I like to let it cook longer so the flavors can marry together.
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  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.*
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