Simple veggie rice soup

This simple veggie rice soup came about one day when I was craving vegetable soup, but really didn't have a variety of vegetables on hand. I decided to add some short grain brown rice to it for a little more heartiness and I was pleasantly surprised how delicious it was! It became my new go-to. Perfect for whenever you need a soup fix and don't have much on hand or simply don't feel like chopping too much. It's the warm hug in a bowl we all could use as the fall weather descends upon us.

Here's what you need to make this simple veggie rice soup:

• Onion
• Carrots
• Celery
• Zucchini- I usually have green zucchini on hand but you can also use golden instead.
• Vegetable broth- I highly recommend using broth to give this soup a boost of flavor. You can use chicken broth instead if you'd like.
• Short grain brown rice- Short grain or medium grain rice are the best choices for a velvety soup, as they release enough starch to naturally thicken the broth. You can also just add leftover cooked rice towards the end of the cooking time if you have that on hand.
• Salt
• Fresh parsley for garnish, optional

Directions:

1. Sauté onions, carrots and celery in the olive oil for 5-7 mins.
2. Add zucchini and cook an additional minute before adding the broth. Bring to a boil.
3. Add brown rice and cook on low for 45 min-1 hr.
4. Add additional broth or water as needed.

Variations on this simple veggie rice soup:

You can try this with small pasta like ditalini or cauliflower rice. Adjust the cooking time accordingly.

You can also add in some fresh kale or spinach towards the end of the cooking time.

looking for more delicious soups?

Hearty Minestrone Soup with Sausage

Simple and traditional French onion soup

Simple veggie rice soup

Warm up with this simple veggie rice soup, perfect for when you don't want to do a lot of chopping or don't have a lot of produce on hand!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings: 6 servings

Course: Soup

Ingredients Method Video

Ingredients

  

• 2 tablespoon olive oil
• 1 onion diced
• 2 carrots peeled and cut into thin half circles
• 3 stalks celery sliced
• 1 small zucchini diced
• 1 c short grain brown rice
• 6-7 c veggie broth or some broth, some water
• 1 ½ teaspoon salt or to taste

Method

 

1. Sauté onions, carrots and celery in the olive oil for 5-7 mins.
2. Add zucchini and cook an additional minute before adding the broth. Bring to a boil.
3. Add brown rice and cook on low for 45 min-1 hr.
4. Add additional broth or water as needed.

Video