Hearty Vegetable and Rice Soup ~ Chilly weather is moving in and there’s nothing better than having a bowl of soup to come home to. Chunky vegetables provides a lot of flavor and fiber, keeping you feeling full longer and it’s a great soup for lunch or dinner. This soup is similar to a classic minestrone soup, made with lots of vegetables, only we added in some healthy carbs too.
Sometimes we need a short cut when cooking, I tossed in some frozen corn and some leftover green beans and rice from the night before. Making this soup come together even easier. Whether you have leftovers or not, using fresh veggies is the best way to go. Soup is always a bowl of health!
Enjoy this hearty vegetable and rice soup. From our table to yours… Bon Appetite!
Hearty Vegetable Rice Soup
- 3 Tbsp. olive oil
- 1 large onion – peeled, chopped
- 4 garlic cloves- sliced
- 3 carrots- peeled, chopped
- 2 celery stalks – chopped
- 1 ripe tomato – chopped
- 1 cup frozen corn
- 2 cups green beans – steamed, chopped
- 1 sweet potato- peeled, chopped
- 32 ounces low sodium vegetable stock
- 2 cups water
- 1+ 1/2 cups already cooked rice
- salt and black pepper to taste
In a large soup pot, heat olive oil.
Add chopped onion and garlic cloves.
Sauté for about 5 minutes, or until the onion is translucent.
Add vegetable stock, water, and all the vegetables. Cover.
Cook or steam some rice in a separate pot.
Bring soup to a low boil.
Lower heat and simmer for 20 minutes, or until the carrots are tender.
Add in the cooked rice, about 5 minutes before turning off the heat.
Season with salt and pepper to taste. Serve.