Vegetable Rice Soup
Warm up with a comforting bowl of Vegetable Rice Soup, a hearty and wholesome meal packed with vibrant vegetables and tender rice simmered in a richly seasoned broth. This easy-to-make recipe combines pantry staples like canned diced tomatoes and vegetable broth with fresh produce, including carrots, celery, zucchini, and spinach, for a nutrient-dense dish that’s both satisfying and healthy. Infused with aromatic herbs like thyme and oregano and finished with an optional sprinkle of fresh parsley, this soup is perfect for busy weeknights or meal prep. Ready in under an hour, it’s a family-friendly, vegetarian, and easily vegan soup that’s as flavorful as it is nourishing. Pair it with crusty bread for the ultimate cozy dinner!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 medium, peeled and diced carrots
- 2 medium, diced celery stalks
- 1 medium, diced zucchini
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup uncooked long-grain white rice
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup, chopped frozen green beans
- 2 cups, chopped fresh spinach
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent.
Add the diced carrots and celery to the pot. Sauté for another 5 minutes, stirring occasionally.
Stir in the diced zucchini and cook for 2 more minutes.
Pour in the vegetable broth and canned diced tomatoes with their juices. Stir to combine.
Add the uncooked rice, bay leaf, dried thyme, and dried oregano to the pot. Stir well.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Add the frozen green beans to the soup and simmer for another 5 minutes.
Stir in the chopped fresh spinach and cook for 2-3 minutes, just until wilted.
Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Garnish with chopped fresh parsley if desired and serve hot.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8834 mg | 384% | |
| Total Carbohydrate | 336.0 g | 122% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 71.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 843 mg | 65% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6334 mg | 135% | |
*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.
