Late Fall Garden Soup With Kale and Rice

Total Time
45mins
Prep 15 mins
Cook 30 mins

Cooking Light October 2003

Ingredients Nutrition

Directions

  1. Heat oil in a large Dutch oven over medium heat. Add leek and potato; cook 8 minutes or until leek is tender, stirring frequently.
  2. Add 1/3 cup water, kale, rice, salt, thyme, pepper, and garlic; cook 5 minutes or until kale wilts, stirring frequently.
  3. Add remaining 4 2/3 cups water and bouillon cubes; bring to a boil. Reduce heat, and simmer 20 minutes.
  4. Sprinkle each serving with 2 tablespoons cheese. Yield: 4 servings (serving size: 1 1/2 cups).

Reviews

(1)
Most Helpful

I received kale, potatoes and leeks in my organic veggie delivery and knew I wanted to make soup. I tried this one and it was fantastic. My whole family loved it. I used veggie broth instead of bouillon, but no other "swaps." My husband loved that it was hearty and the broth was delicious. Thanks for posting!

Lynne Cooks February 11, 2012

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