Refined Chef Originals Recipes
Rainbow Kale Mushroom and Bell Pepper Soup over Wild Rice
The Refined Chef
Description:
A hearty fall soup. I like how the kale, mushrooms, bell peppers and wild rice all work so well together. Enjoy!
Ingredients:
1 bunch Rainbow Lacinato Kale - Inner stem removed and chopped leaves
2 cups Baby Portabello Mushrooms - chopped
2 cups Green Bell Peppers - chopped
2 cups - Crushed canned tomatoes
32 oz. Chicken stock (or vegetarian if desired.)
1 uncooked wild rice
1 cup carrots - chopped
1 cup celery - chopped
3/4 cup white onion - chopped
Red pepper flakes - optional
Salt and pepper
2 cups Baby Portabello Mushrooms - chopped
2 cups Green Bell Peppers - chopped
2 cups - Crushed canned tomatoes
32 oz. Chicken stock (or vegetarian if desired.)
1 uncooked wild rice
1 cup carrots - chopped
1 cup celery - chopped
3/4 cup white onion - chopped
Red pepper flakes - optional
Salt and pepper
Serving size:
4-6
Prep time:
15 minutes
Cook time:
4-5 hours
Directions:
Prepare wild rice according to the directions on the package. This should take about 40 mintues. Can be made a day in advance.
In a crock-pot add kale, bell peppers, mushrooms, celery, carrots, onion, crushed tomatoes, chicken (or vegetable) stock, salt and pepper to taste. Only add a little salt and pepper because you can add more later if needed.
Set on low heat setting and cook for 4-5 hours.
To plate: Add a scoop of cooked wild rice to a bowl and top with soup from crock-pot. Let your guests add red pepper flakes if desired.
In a crock-pot add kale, bell peppers, mushrooms, celery, carrots, onion, crushed tomatoes, chicken (or vegetable) stock, salt and pepper to taste. Only add a little salt and pepper because you can add more later if needed.
Set on low heat setting and cook for 4-5 hours.
To plate: Add a scoop of cooked wild rice to a bowl and top with soup from crock-pot. Let your guests add red pepper flakes if desired.
