Vegetable and Rice Soup
Warm up with a hearty bowl of Vegetable and Rice Soup, a comforting, wholesome dish that's brimming with vibrant flavors and nourishing ingredients. This easy-to-make recipe combines tender vegetables like carrots, celery, zucchini, and spinach with perfectly cooked white rice, all simmered in a fragrant vegetable broth infused with thyme and a touch of garlic. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights or cozy weekends. Top it off with fresh parsley and a squeeze of lemon juice for a zesty finish that elevates every spoonful. Perfect for vegetarians and vegans, this delicious soup is a satisfying way to enjoy a healthy, nutrient-packed meal that's also family-friendly.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 14-ounce can diced tomatoes (canned or fresh)
- 6 cups vegetable broth
- 1 cup white rice
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
Instructions
Heat a large pot over medium heat and add the olive oil.
Once hot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 1 minute, stirring frequently, until fragrant.
Stir in the diced zucchini and cook for 2-3 minutes.
Add the diced tomatoes (with their juices), vegetable broth, uncooked rice, bay leaf, thyme, salt, and black pepper. Stir well to combine.
Bring the soup to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender.
If using, stir in the baby spinach during the last 5 minutes of cooking, allowing it to wilt.
Remove the bay leaf and adjust seasoning with additional salt and pepper to taste.
Optionally, add a splash of lemon juice to brighten the flavor before serving.
Ladle the soup into bowls, sprinkle with chopped parsley, and serve warm.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6033 mg | 262% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 51.5 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5477 mg | 117% | |
*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.
