Hearty Vegetable and Rice Soup

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.  Hearty Vegetable and Rice Soup is loaded with chunky vegetables which provides a lot of flavor and fiber, keeping you feeling full longer.  Similar to classic minestrone soup, only it’s loaded with lots of vegetables and contains some healthy carbs too.

This vegetable and rice soup is made with chopped celery, carrots, sweet potato, tomato, green beans, and corn.  Then it’s simmered for 20 minutes with vegetable broth and cooked rice. 

Very EASY!

 

 

 

 

Directions:

1.  In a large soup pot, heat olive oil.  Add chopped onion and garlic cloves and sauté for about 5 minutes, or until the onion is translucent.
2.  Add vegetable stock, water, and all the vegetables. Cover.
3.  Cook or steam some rice in a separate pot.

4.  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.

Serves 6

 

Enjoy this hearty vegetable and rice soup and enjoy a bowl of health!  

From our table to yours…  Bon Appetite!

 

MORE TASTY SOUPS!

• Black Bean and Rice Soup

• Baby Lima Bean Soup

• Healthy Butternut Squash Zucchini  Soup

 

Yield: 6

Hearty Vegetable and Rice Soup

Print

Hearty Vegetable and Rice Soup is loaded with chunky vegetables which provides a lot of flavor and fiber, keeping you feeling full longer. Similar to a classic minestrone soup, only it's loaded with lots of vegetables and contains some healthy carbs too.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 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

Instructions

1. In a large soup pot, heat olive oil.
2. Add chopped onion and garlic cloves.
3. Sauté for about 5 minutes, or until the onion is translucent.
4. Add vegetable stock, water, and all the vegetables. Cover.
5. Cook or steam some rice in a separate pot.
6. Bring soup to a low boil.
7. Lower heat and simmer for 20 minutes, or until the carrots are tender.
8. Add in the cooked rice, about 5 minutes before turning off the heat.
9. Season with salt and pepper to taste. Serve.
10. Serves 6

 

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Anna and Liz