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Spicy Vegetable-Rice and Greens Soup

Soup is a menu staple in our home, especially as the days grow shorter and cooler. This Spicy Vegetable-Rice and Greens Soup is hearty and healthy and makes for a full meal when combined with a pan of hot cornbread or slices of crusty garlic bread.

Easy and quick to prepare, you can have this soup on your dinner table in under an hour with a little advance preparation of the vegetables. Or, you can do as I often do, and finish the cooking in a slow cooker, allowing 6 hours or so on High to finish. By cooking in an Instant Pot or similar pressure cooker, the soup can be finished off in 30 minutes or less.

I save leftover rice in my freezer just to have on hand as an addition to soups and other dishes. Our preference for this soup is Riceland Long-Grain Brown Rice, but any variety will work just as well.

The soup will keep well in the refrigerator 3-4 days. Or, do as we often do, and share a quart with a friend or neighbor.


Yields 8 - 10 servings


  • 1 Tablespoon Rice Bran Oil
  • 1 pound frozen Italian turkey meatballs
  • 1 medium onion, diced
  • 3 carrots, thickly sliced
  • 1 1/2 cups sliced celery
  • 6 cloves garlic, minced
  • 2 32-ounce boxes unsalted or low-sodium chicken broth or stock
  • 1 1/2 cups quartered baby potatoes
  • 2 15-ounce cans Italian diced tomatoes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 Tablespoon crushed Italian seasoning
  • 1/2 teaspoon red pepper flakes, optional
  • 1/2 small cabbage cored and roughly chopped
  • 2 cups chopped kale
  • 1 1/2 - 2 cups prepared Riceland White or Brown Long-Grain Rice
  • Kosher salt and freshly cracked black pepper
  • Shaved Parmesan as garnish



  1. In a large stockpot, over medium - high heat, heat oil. Add meatballs and brown on all sides; remove from stockpot and set aside.
  2. Add onion, carrots and celery to stockpot; sauté 5 minutes until softened. Add garlic and sauté 1 minute.
  3. Add meatballs, chicken broth, baby potatoes, tomatoes, black beans, Italian seasoning, red pepper flakes (optional) and cabbage; stir well to combine.
  4. Reduce heat to medium-low and cover; cook 20-30 minutes until potatoes are fork tender.
  5. Stir in chopped kale and rice; heat through.
  6. Season to taste.
  7. Serve warm garnished with shaved Parmesan.