GLUTEN FREE VEGETARIAN POTATO,KALE,RICE SOUP

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.*