Get the Recipe: Vegetable Rice Soup
You know those kinds of meals that bring back memories of your childhood? Well Vegetable Rice Soup does that for me. A few crackers and lots of pepper on top and I’m 7 years old again. This bowl of comfort reminds me of the Chicken and Rice Soup that I ate as a child, but obviously without the chicken.
Ingredients
- 2 tablespoons olive oil, extra-virgin
- 2 medium celery stalks, thinly sliced
- 3 medium carrots, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herb seasoning
- 8 cups vegetable broth, plus more if needed. ( I use this brand, which gives the soup that yellow color)
- 1 bay leaf
- salt and pepper, to taste
- ½ cup long grain rice , rinsed, (short grain rice can be used as a substitution)
- ¾ cup corn kernels, fresh, frozen, or canned
Optional Topping
- flat leaf parsley, roughly chopped
Equipment
- 1 Large Pot or Dutch Oven
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-low heat, Add in the celery, carrots, onion and sauté until the onions are translucent, about 8 to 10 minutes. Add in the garlic and dried Italian herb seasoning and sauté until fragrant, about 1 minute.
- Stir in the vegetable broth and bay leaf. Season with salt and pepper, to taste. Cover the pot and bring the broth to a boil over medium heat. Remove the lid once the broth comes to a boil and stir in the rice and corn. Return the lid, and simmer until the rice is soft, about 15 to 20 minutes, stirring occasionally so that rice doesn’t stick to bottom of pot.
- Remove the pot from the heat. Adjust the liquids, if needed. Taste and add more salt and pepper, if needed.Top with any fresh herbs, if using and enjoy.
Notes
The rice will continue to expand some even when removed from the heat.
Serving: 8ounces, Calories: 232kcal, Carbohydrates: 39g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1916mg, Potassium: 297mg, Fiber: 3g, Sugar: 9g, Vitamin A: 8740IU, Vitamin C: 7mg, Calcium: 42mg, Iron: 1mg