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Spicy Sweet Potato Vegetable and Rice Soup

Spicy sweet potato vegetable and rice soup simmers rice, vegetables, and warming spices in a savory broth. Sweet potato turns fork-tender while kale wilts into the finished soup.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 ribs celery diced
  • 1 sweet potato medium (about 12 ounces), peeled and cut into 1/2-inch cubes
  • 3 cloves garlic minced
  • 0.5 tsp crushed red pepper flakes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 8 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup long-grain white rice rinsed
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups kale chopped, tough stems removed

Equipment

  • 1 6-quart pot

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion, carrots, celery, and sweet potato and cook for 5–7 minutes, stirring occasionally, until the onion softens.
  3. Stir in the garlic, crushed red pepper flakes, cumin, and smoked paprika and cook for 30 seconds, until fragrant.
  4. Add the vegetable broth, diced tomatoes, rice, salt, and black pepper.
  5. Bring the soup to a boil over high heat.
  6. Reduce the heat to maintain a gentle simmer, partially cover, and cook for 15–20 minutes, stirring occasionally, until the rice is tender and the sweet potato is fork-tender.
  7. Stir in the kale and simmer for 2–3 minutes, until wilted.

Notes

For the best texture, check that the rice is tender and the sweet potato is fork-tender before adding the kale. Refrigerate leftovers for up to 4 days; freezing is possible, though the rice may soften when reheated. For a gluten-free version, use broth labeled gluten-free.