GLUTEN FREE VEGETARIAN POTATO,KALE,RICE SOUP

Gluten Free Vegetarian Potato,Kale,Rice Soup image

Provided by Renee R.

Time 1h

Number Of Ingredients 13

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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)

Steps:

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.*