Soups & Stews > Broth-Based Soups > Rice Soups > Vegetable Rice Soup Recipe

Comforting Vegetable Rice Soup

This simple yet satisfying vegetable rice soup is perfect for a light lunch or a comforting dinner. Packed with fresh vegetables and fluffy rice in a savory broth, it's a healthy and delicious option for any day. This recipe is easily customizable to use whatever vegetables you have on hand.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 6 cups Vegetable Broth
  • 1/2 cup Long-grain Rice
  • 1 medium, diced Carrot
  • 1 medium, diced Celery Stalk
  • 1/2 medium, diced Onion
  • 1/2 cup Frozen Peas
  • 1/2 cup Frozen Corn
  • 2 tablespoons, chopped Fresh Parsley
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Olive Oil

Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

Add Broth and Rice

Pour in the vegetable broth and bring to a boil. Add the rice, salt, and pepper. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and tender.

Add Remaining Vegetables

Stir in the frozen peas and corn. Cook for another 5 minutes, or until heated through. Taste and adjust seasonings as needed.

Garnish and Serve

Stir in the chopped fresh parsley. Ladle the soup into bowls and serve hot. Enjoy!

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 40-50 kcal
  • Protein: 1-2g
  • Fat: <1g
  • Carbohydrates: 7-9g
  • Fiber: 1-2g
Note: These values are estimates and can vary based on specific ingredients used.

Other Considerations for Nutrition

This soup is naturally low in fat and calories, making it a healthy choice. To increase the protein content, consider adding cooked chicken or tofu. For a heartier soup, use brown rice or add more vegetables.

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FAQ

  • Can I use different vegetables?

    Yes, feel free to substitute your favorite vegetables. Broccoli, zucchini, spinach, or bell peppers would all be great additions. Add heartier vegetables like potatoes or squash at the same time as the carrots and celery.
  • Can I use brown rice instead of white rice?

    Yes, but keep in mind that brown rice will take longer to cook. Add the brown rice to the broth and simmer for about 45 minutes, or until the rice is tender, before adding the remaining vegetables.
  • How do I store leftovers?

    Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
  • Can I freeze this soup?

    Yes, this soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.