Late Fall Garden Soup With Kale and Rice

READY IN: 45mins
Recipe by dicentra

Cooking Light October 2003

Top Review by Lynne Cooks

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!

Ingredients Nutrition


  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).

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