Kale and Rice Chowder

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Kale and Rice Chowder
Recipe Type: Lunch Dinner
Author: Tanjie Brewer
Cook time:
Total time:
Serves: 6
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped leeks
  • 1/3 cup sliced almonds
  • 1 tablespoon paprika
  • 2 bag leaves
  • 1 1/2 cups water
  • 1 14.5-ounce can diced stewed tomatoes (unsalted) or fresh tomatoes **
  • 2 cups organic vegetarian broth (whole foods market) or homemade broth
  • 2 cups chopped organic kale (Lacinato is a dark green kale and delicious in this soup) 1 cup cooked or baked brown rice (Brown Basmati or a golden medium grain)
  • 1 cup garbanzo beans (cooked dried garbanzos or organic canned)
  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add onion, pepper, and leeks.
  3. Saute’ for 2 minutes.
  4. Add almonds, paprika, bay leaves, water, tomatoes, and broth.
  5. Bring to a boil.
  6. Add the kale, rice and garbanzo beans.
  7. Reduce heat and simmer 10 minutes, or until thoroughly heated.
  8. Note: to bake rice – 1 cup brown Basmati rice to 2 cups water.
  9. Bake @ 350 for 30 – 35 min. Basmati has a wonderful aroma and tastes rather ‘nutty.’ The medium grain golden or brown Jasmine rice is good.
I have discovered the Organic Eden brand crushed Roma tomatoes in a jar are excellent. Better than canned tomatoes.



Posted on

May 4, 2014