Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

gluten-free vegetarian potato, kale, rice soup

(2)
aSprinkleandaDash avatar
Blue Ribbon Recipe by
Renee R.
@aSprinkleandaDash
Cleveland, OH

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.

read more

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 @kitchencrew
(2)
yield 6 serving(s)
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For gluten-free vegetarian potato, kale, rice soup

  • 1 sm
    sweet yellow onion, diced
  • 1 md
    green pepper, diced
  • 2 md
    carrots, peeled and diced
  • 3 stalk
    celery, diced
  • 2 md
    Idaho potatoes, peeled and diced
  • 4 clove
    garlic, minced
  • 4 sprig
    fresh kale, chopped
  • 3 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    apple cider vinegar
  • 1 c
    instant brown rice
  • 1 can
    black beans, drained and rinsed (15.5 oz)
  • salt and pepper, to taste
  • 64 oz
    gluten-free vegetable broth; more if needed
  • shredded cheddar or Parmesan cheese, for serving

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

  • Prep the ingredients.
    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.
  • Place olive oil in a Dutch oven.
    2
    Pour olive oil into the soup pot and start to heat it up.
  • Add garlic, onions, celery, peppers, carrots, and potatoes.
    3
    Add garlic, onions, celery, peppers, carrots, and potatoes to the pot.
  • Add kale once the veggies are translucent.
    4
    Stir occasionally and let all the vegetables sweat until the onions turn translucent. Then stir in the kale.
  • Keep cooking until the kale is wilted; add apple cider vinegar.
    5
    Keep stirring occasionally until the kale is slightly wilted. Pour in apple cider vinegar to deglaze the bottom of the pan.
  • Stir in the rice.
    6
    Stir in rice until it is lightly coated with the leftover oil and vinegar.
  • Add vegetable broth and black beans.
    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.
  • Season with salt and pepper.
    8
    Season to taste with salt and pepper.
  • Simmer for about an hour.
    9
    Let simmer until potatoes are tender, around 1 hour. I let it cook longer so the flavors can marry together.
  • Shredded cheese on top of a bowl of Gluten-Free Vegetarian Potato, Kale, Rice Soup.
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT