Rustic Tomato, Rice & Kale Stew

This is an everything-but-the-kitchen-sink stew, but we figured that might not make the most positive first impression.  Grain, vegetables, and starch...this has it all.  The addition of black beans, if you have a can in your pantry, would only serve to balance it further, no? 

Ingredients 

• 1¼ cups brown rice, cooked 
• 1 (28-ounce) can fire-roasted tomatoes 
• 3 cups vegetable broth, divided (low-sodium preferred) 
• ¾ cup nutritional yeast flakes 
• 1 bunch kale, ribs removed and julienned 
• 3 red potatoes, diced 
• 2 cups frozen vegetable blend 
• 2 bay leaves 
• 1 tablespoon chili powder 
• 1 teaspoon garlic powder (or 2 cloves minced fresh garlic 
• cayenne pepper, to taste 
• salt, to taste 

Instructions 

1. Prepare the rice according to package instructions. 
2. While the rice is cooking, add the fire-roasted tomatoes and 1 cup of vegetable broth to a high-speed blender, then blend on low until smooth. Pour the mixture into a large, heavy-bottomed pot. 
3. Add the potatoes and 2 cups of vegetable broth to the pot and boil until the potatoes are fork tender, about 10-15 minutes. 
4. When the vegetables are cooked through, add the kale and cooked rice. Season to taste, adding more spice and salt if desired. 
5. Simmer on low until the kale is tender, at least 10 minutes. 
6. Finally, remove the bay leaves and serve. Ready in about 1 hour 

Makes 4-6 servings