Vegetable Rice Soup

Vegetable rice soup in a bowl with a spoon.

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5 from 1 vote

Prep Time10

Cook Time40

Total Time50

Servings:

Calories: 249kcal

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

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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.

Notes

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator and reheat in the microwave. The soup will thicken as it sits because the rice continues to absorb water so you may need to stir in additional water if desired.

Nutrition