White Bean and Rice Soup
Ingredients
- 4 cups chicken broth
- 1 1/2 cups dry white beans
- 1 1/2 cups brown rice
- 8 cups water or substitute additional broth for more flavor
- 1-2 chicken breasts or 2 cups chopped roasted chicken
- 1/2 head green cabbage
- 3-4 carrots
- 2-3 stalks celery
- 1 onion
- 2 tsp oregano
- 2 tsp basil
- 2 tsp salt
- 1 tsp black pepper
- 4-6 cups kale stemmed
Instructions
- First add broth and dry beans to an instant pot. Pressure cook on high for 30 minutes.
- Add rice and 4 cups water, pressure cook on high for an additional 25 minutes.
- Chop vegetables in to small pieces. I like to coin my carrots, dice my onions, and chop my cabbage into 1 inch squares.
- Add all the vegetables (except the kale), the uncooked chicken breast (unless you are using precooked chicken), and the seasonings, then pressure cook on high for 10 minutes.
- If you cooked your chicken with the vegetables, take out the chicken and dice, then add back into the pot with 4 cups water or broth and the kale.
- Add any additional seasonings to taste. Boil until the kale is completely wilted and cooked through.