Tomato Vegetable Stew

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Servings: 4 Prep: 30 min Cook: 15 min Dairy Free Gluten Free Vegan Freezable Homestyle Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Kale

Ingredients

¾ cup brown rice

1 bunch kale ⚠

28 ounces fire-roasted tomatoes

2 teaspoons minced garlic

5 cups vegetable broth

¾ teaspoon sea salt, to taste

1 tablespoon chili powder, heaped

ground black pepper, to taste

¼ teaspoon cayenne pepper, to taste

2 bay leaves

1. Soak the rice overnight. Chop the kale.

2. Add the canned tomatoes, garlic and one-fifth of the vegetable broth to a blender or food processor; blend until smooth.

3. Transfer the tomato mixture and remaining vegetable broth to a saucepan; bring to a boil.

4. Add the rice, salt, spices, and bay leaves and reduce to a simmer. Cover and cook on low until rice is fully cooked.

5. Add chopped kale and cook just until they are bright green. Serve and enjoy!

Per serving incomplete

198

Cal

42g

Carbs

Fat

Protein

Carbs 82%

Fat 6%

Protein 12%