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.
Soup is the best food all year long, and it’s always a bowl of health!
Sometimes we need a short cut when cooking. So in this case, 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 in soups is the best way to go.
This recipe is adaptable to any fresh vegetables you prefer.
Ingredients Needed for Hearty Vegetable and 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 of frozen corn
2 cups green beans – steamed, chopped
1 sweet potato- peeled, chopped
32 ounces low sodium vegetable stock
2 cups of water
1+ 1/2 cups already cooked rice
salt and black pepper to taste
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.
Enjoy this hearty vegetable and rice soup and enjoy a bowl of health!
From our table to yours… Bon Appetite!
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Anna and Liz