Real Recipes From Real Home Cooks ®

gluten free vegetarian potato,kale,rice soup

★★★★★ 2
a recipe by
Renee R.
Cleveland, OH

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!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For gluten free vegetarian potato,kale,rice soup

  • 3 Tbsp
    olive oil, extra virgin
  • 1 sm
    sweet yellow onion, diced
  • 1 md
    green pepper, diced
  • 2 md
    carrots, peeled and diced
  • 3 sprig
    celery, diced
  • 2 md
    idaho potatoes, peeled and diced
  • 4 clove
    garlic, minced
  • 4 sprig
    fresh kale, chopped
  • 2 c
    instant brown rice
  • 1 can
    black beans, drained and rinsed
  • to taste pinch
    salt and pepper
  • 1 Tbsp
    apple cider vinegar
  • 64 oz
    gluten free vegetable broth (enough broth to cover 1/2 inch above ingredients in pot)

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

  • 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.
  • 3
    Add garlic,onions,celery,peppers,carrots,and potatoes to pot.
  • 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.
  • 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
  • 9
    Let simmer until potatoes are tender. Around an hour. I like to let it cook longer so the flavors can marry together.
  • 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.*