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Bowl of soup with rice beans carrots and kale.

White Bean and Rice Soup

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 10
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. First add broth and dry beans to an instant pot. Pressure cook on high for 30 minutes.
  2. Add rice and 4 cups water, pressure cook on high for an additional 25 minutes.
  3. Chop vegetables in to small pieces. I like to coin my carrots, dice my onions, and chop my cabbage into 1 inch squares.
  4. 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.
  5. 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.
  6. Add any additional seasonings to taste. Boil until the kale is completely wilted and cooked through.