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
- 3 medium carrots, thinly sliced
- 2 medium celery stalks, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herb seasoning
- 9 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 white rice , rinsed, (short grain rice can be used as a substitution)
- ¾ cup corn kernels, fresh, frozen, or canned
Optional Topping
- fresh herbs such as parsley or dill, roughly chopped
Equipment
- 1 Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-low heat, Add in the carrots, celery, onion and sauté until the onions are translucent, 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 tender, 15 to 20 minutes, stirring occasionally so that the rice doesn’t stick to the bottom of the pot.
- Remove the pot from the heat. Taste and add more salt and pepper, if needed. (Keep in mind that the rice will continue to expand as the soup cools, so you may need to add a little more broth to second servings or leftovers.)Top with any fresh herbs, if using and enjoy.
Notes
If you choose to use brown rice, please know that it has a substantially longer cooking time (roughly 45 minutes or so), so you will need to plan accordingly.
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