Brown Rice Vegetable Soup
Cozy up with a bowl of hearty, nutritious Brown Rice Vegetable Soup, a vibrant medley of wholesome ingredients that’s perfect for a comforting weeknight dinner or meal prep staple. Packed with tender bites of cooked brown rice, garden-fresh vegetables like zucchini, carrots, and celery, and subtly seasoned with dried thyme, oregano, and a hint of lemon, this soup bursts with flavor while remaining light and healthy. The rich vegetable broth and sautéed garlic-infused base provide a warming foundation, complemented by the addition of fresh spinach for a boost of nutrients. Ready in just one hour and ideal for feeding a crowd, this one-pot wonder is a satisfying, plant-based recipe perfect for clean eating and wholesome family meals. Enjoy it topped with a sprinkle of fresh parsley for a delightful pop of color and a refreshing finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 4 cloves (minced) garlic
- 3 medium (peeled and diced) carrots
- 3 medium (diced) celery stalks
- 1 medium (diced) zucchini
- 1.5 cups (sliced) white mushrooms
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1.5 cups cooked brown rice
- 2 cups (loosely packed) fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon (optional) lemon juice
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced carrots and celery to the pot and sauté for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the diced zucchini, sliced mushrooms, dried thyme, dried oregano, and the bay leaf. Cook for another 4-5 minutes.
Pour in the can of diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld and the vegetables to cook through.
Stir in the cooked brown rice and fresh spinach. Cook for 5 more minutes, until the spinach is wilted and the rice is warmed through.
Season the soup with salt and black pepper, adjusting to taste. If desired, stir in the lemon juice for a bright, fresh flavor.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 9.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
