Packed with a medley of colorful vegetables and hearty brown rice, this vegetable rice soup recipe is cozy, wholesome and delicious. Easily customizable to include whatever veggies you'd like, enjoy it as a simple side dish or light meal.
Jump to:
Nothing quite hits like a bowl of comforting soup for dinner on a cold and dark evening.
And while I embrace soup season whole heartedly during our long winters, I honestly crave it all year long.
Though some soup recipes have a definite comfort weather vibe (like potato soup), others are so versatile for every season.
And vegetable rice soup is most definitely one of those (as is vegetable soup)! Plus:
- It's customizable- swap out the vegetables for whatever you have on hand (and prevent them from going to waste). Plus add meat or beans for protein if you'd like.
- It's easy- saute and simmer; that's basically all that you have to do.
- And it's wholesome yet delicious- the most important part of all of my recipes! This soup is packed with vegetables but is so full of flavor, you'll actually enjoy eating your veggies (which is my goal with Roasted Asparagus and Carrots, too).
So let's make some vegetable rice soup!
The Ingredients
- Brown Rice- I prefer long grain brown rice as it holds its shape the best in this soup. However, you can use long grain white rice instead though it can end up getting a bit overcooked.
- Yellow Onion- Red or white onion can be used instead.
- Garlic- If you don't have fresh, you can add a teaspoon of garlic powder instead or leave it out if needed.
- Carrots, Celery, Bell Pepper + Zucchini- This is my go-to combination of vegetables for this soup but it is a very flexible recipe. You can add a bit more or a bit less of something, swap different veggies or add more. However, whatever vegetables that you use, be aware of the size that you cut them so that they finish cooking in the same time.
- Fire Roasted Tomatoes- You can substitute with 2 cups of fresh diced tomatoes instead (or use them to make cherry tomato soup). If using canned, don't drain- the juices will add to the broth of the soup.
- Kale- Another leafy green can be used instead such as spinach or Swiss chard.
- Water- For more flavor, you can use chicken broth of vegetable broth instead. If you opt for broth, you may want to reduce the salt in the recipe.
- Avocado Oil- Olive oil or another cooking oil can be used if needed.
- Lemon Juice- A fresh squeeze of lemon juice adds a bit of acid to the recipe which brightens the flavors and brings everything together. If needed, you can substitute with white wine vinegar or red wine vinegar.
- Thyme + Oregano- You can experiment with other herbs such as basil, parsley or rosemary. Or use a herb blend such as Italian seasoning. And if you are so lucky to have fresh herbs, those are great in this! Use 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs that the recipe calls for.
- Red Pepper Flakes- Adds a bit of spice and extra flavor. If you would prefer, you can leave them out.
- Sea Salt- Table of kosher salt can be used instead- adjust to taste.
- Black Pepper- For a little extra flavor.
The Method
1. Sauté. In a large pot, over medium-high, heat the avocado oil. Add the onion and cook for 4-5 minutes until starting to soften.
Add the carrots and celery and cook for 3-4 more minutes until the onions are tender.
Stir in the garlic for a minute until fragrant.
2. Simmer. Add the rice, remaining vegetables (except the kale), water (or broth) and seasonings. Reduce the heat to medium low and simmer for 25-30 minutes, stirring every 5 or so minutes, until the vegetables and rice are nearly tender.
3. Add Kale. Stir in the kale and cook for an additional 5 minutes until tender.
4. Add Lemon. Remove from the heat and stir in the lemon juice. Taste and add more lemon, salt and pepper as needed.
5.Enjoy!
Leftovers and Storage
To Store: Store leftover rice and vegetable soup in an airtight container in the refrigerator for up to 4 days.
To Freeze: Leftover soup can also be frozen for up to 3 months. Depending on the vegetables that you use, the texture may alter slightly with thawing. To freeze, first cool the soup in the refrigerator so that the container you use doesn't warp or break from the temperature shock.
To Reheat: Reheat in the microwave until warmed through. The soup will thicken as it sits, so you might want to stir in a bit of water (1-2 tablespoons)
Make it Your Own
- Swap Out the Veggies- This soup is a great way to use up whatever leftover vegetables that you have on hand so feel free to swap in whatever. You need about 6 cups total. Some other vegetables that I love to include are:
- Sweet Potatoes or Potatoes
- Butternut Squash
- Mushrooms
- Green Beans
- Asparagus
- Cauliflower
- Add Protein- To make this soup heartier, try stirring in about 2 cups of a cooked protein in the last 5 minutes such as:
- Shredded Chicken
- Crumbled Italian Sausage
- White Beans or Chickpeas
- Lentils
- Make it Creamy- For a creamier soup, reduce the water to 4 cups and add 2 cups of milk of choice at the same time as the kale. (Also be sure to try this Creamy Chicken Pot Pie Soup!).
Serving Ideas
Garnishes take a big bowl of soup to the next level. Here are some of my favorite toppings for soup:
- Chopped Fresh Parsley, Basil or Chives
- Freshly Grated Parmesan Cheese
- Crispy Bacon Bits
- Homemade Croutons
- Crispy Roasted Chickpeas
- Toasted Nuts or Seeds
And this vegetable rice soup is a fantastic accompaniment to a variety of dishes. Try it alongside:
- Salads: Caesar Salad or Mixed Berry Spinach Salad go well with almost anything.
- Sandwiches: Sourdough Grilled Cheese or Apple Pork Sandwich would both be fantastic.
- Bread: Sourdough Garlic Toast or a slice of Honey Oat Bread are perfect for dipping.
- Main Courses: Serve it as a side or first course to a roast chicken dinner or pork tenderloin.
Tips for the Best Vegetable Rice Soup
- Simmer, Don't Boil- Give the flavors time to blend and prevent the soup from burning on the bottom by maintaining a slower simmer rather than boiling. Stir often and use a heavy bottomed pot, if possible, as well for most even cooking.
- Sauté the Aromatics- Taking the time to cook the onions, garlic, carrots and celery builds extra flavor that makes the best base for your vegetable rice soup.
- Cut the Vegetables Small and Even- For most even cooking (and even distribution in each bite), cut the vegetables small (about ¼-1/2 inch).
- Use Brown Rice- While white rice will work in a pinch, brown rice better maintains it's texture. Note, though, that whatever rice you use, it will continue to thicken as it sits so you may need to add more water for reheating.
LET ME PLAN YOUR DINNERS! Join my email list and receive My FREE Meal Plan (Including Grocery List!) as a gift>>>
And if you liked this recipe...
...you might also like:
Recipe Card
Vegetable Rice Soup
Ingredients
- 1 tablespoon avocado oil
- 1 yellow onion
- 2 carrots
- 2 celery
- 3 cloves garlic
- 6 cups water
- 1 cup brown rice
- 1 bell pepper
- 1 zucchini
- 1 (14 oz) can diced tomatoes or 2 cups fresh
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 3 cups kale roughly chopped
- 1-2 tablespoon lemon juice
Instructions
- In a large pot, over medium-high, heat the avocado oil. Add the onion and cook for 4-5 minutes until starting to soften. Add the carrots and celery and cook for 3-4 more minutes until the onions are tender. Stir in the garlic for a minute until fragrant.
- Add the rice, remaining vegetables (except the kale), water (or broth) and seasonings. Reduce the heat to medium low and simmer for 25-30 minutes, stirring every 5 or so minutes, until the vegetables and rice are nearly tender.
- Stir in the kale and cook for an additional 5 minutes until tender.
- Remove from the heat and stir in the lemon juice. Taste and add additional lemon, salt and pepper as needed.
- Serve, garnished with fresh herbs.
Comments
No Comments