Gluten Free Vegetarian Potato,Kale,Rice Soup

Name: Gluten Free Vegetarian Potato,Kale,Rice Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 Tbsp olive oil, extra virgin; 1 small sweet yellow onion, diced; 1 medium green pepper, diced; 2 medium carrots, peeled and diced; 3 sprig(s) celery, diced; 2 medium idaho potatoes, peeled and diced; 4 clove garlic, minced; 4 sprig(s) fresh kale, chopped; 2 c instant brown rice; 1 can(s) 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)

By Renee R.
@aSprinkleandaDash

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

Rating:

★★★★★ 2 votes5

Comments:

10 Comments

Serves:

Prep:

20 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

Add to Grocery List

3 Tbsp

olive oil, extra virgin
1 small

sweet yellow onion, diced
1 medium

green pepper, diced
2 medium

carrots, peeled and diced
3 sprig(s)

celery, diced
2 medium

idaho potatoes, peeled and diced
4 clove

garlic, minced
4 sprig(s)

fresh kale, chopped
2 c

instant brown rice
1 can(s)

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

Step-by-Step

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.*