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    Home » Soups & Salads

    Published: Mar 22, 2021 · Modified: Mar 30, 2022 by Angela · This post may contain affiliate links · 9 Comments

    Vegetarian Rice Soup

    Jump to Recipe Print Recipe

    An easy vegetable rice soup that is vegetarian and full of flavor.  This homemade soup is packed full of fresh vegetables, broth, seasonings, diced tomatoes, and cooked long-grain rice that you add to the soup at the end.  This recipe calls for a vegetable broth instead of beef or chicken broth.   I used my homemade VEGAN MUSHROOM BROTH when making this vegetable tomato rice soup to keep this vegetarian.  In fact, it is vegan thanks to this broth swap and this recipe has no chicken or beef in it.

    This healthy and hearty vegetarian rice soup is dairy-free, gluten-free, low-fat, and low-calorie. Homemade soup is an economical recipe great for anyone's budget.  This vegetable rice soup is perfect for the thrifty cook that needs to make a quick meal and watch their wallet.  This recipe is great when you have only a few fresh vegetables and some pantry staples but need to make lunch, a side dish, or dinner.

    Vegetarian Rice Soup two bowls and a napkin

    Ingredients for Vegetarian Rice Soup

    This vegetable rice soup calls for a base called mirepoix (French term) is a combination of onion, carrot, and celery generally cut to the same size. I cut it a bit bigger for a chunkier soup that is more stew-like.  It feels heartier that way.  The addition of cabbage and tomatoes gives the rice soup some more flavor. This makes it similar to minestrone only it is a gluten-free version without the pasta.

    The vegetable rice soup calls for VEGAN MUSHROOM BROTH but you can also use vegetable broth or a bouillon cube. I do highly recommend making this homemade broth from leftover mushroom and vegetable scraps since it is so good.

    Vegetarian Rice Soup ingredients

    Vegetarian Rice Soup ingredients

    How to Make Vegetarian Vegetable Rice Soup

    After you have cut and prepped all the vegetables, you are ready to start adding ingredients to a large pot to begin cooking the vegetable and rice soup. In a large stockpot, heat the oil on medium. Add the chopped vegetables and stir to combine. Cook on medium heat for about 5 minutes until they start to shrink and start to cook.

    Next, add the garlic and seasonings to the pot with the vegetables that are cooking. Turn the heat down to medium-low. Stir and continue to cook for 5 minutes until the vegetables are all soft and have been cooked down.  They should not be browned but soft and tender.

    Then slowly pour the broth into the soup pot and turn the heat up to medium-high to bring it to a boil. Once boiling, turn the heat down to low. Add the canned tomatoes and let simmer on low for 10 minutes.

    Vegetarian Rice Soup cooked vegetables and adding the broth

    Vegetarian Rice Soup cooked vegetables and add the broth

    Add the cooked rice to the vegetable soup and stir to combine. Let it cook for 3 minutes so that the rice absorbs a bit of the soup flavorings but not too much that the rice becomes mushy.  You can remove the bay leaf at this point in the soup making.

    When ready to serve, ladle the vegetarian rice soup into bowls and enjoy it immediately.

    Vegetarian Rice Soup ladled and ready to serve

    Vegetarian Rice Soup ladled and ready to serve

    Serving and Storing Vegetable Rice Soup

    If you do not plan to eat all of the soup immediately, I recommend keeping the soup and the rice separate until ready to eat. When storing these leftovers, place the soup in an air-tight container and store it in the refrigerator for up to 5 days. For the rice, store it in a separate air-tight container and store it in the refrigerator for up to 5 days also.

    When you want to eat, spoon a bit of both together and reheat. If you store the rice and soup together, the rice will absorb most of the broth and become soggy and the soup will have very little liquid.

    Vegetarian Rice Soup bowl and spoon ready to eat

    Vegetarian Rice Soup bowl and spoon ready to eat

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    Vegetarian Rice Soup PIN

    Vegetarian Rice Soup PIN

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    Vegetarian Rice Soup featured postcard template

    Vegetarian Rice Soup

    Angela
    An easy vegetable rice soup that is vegetarian and full of flavor. This recipe uses vegetable broth, fresh vegetables, tomatoes, rice, and seasonings for a hearty vegan soup that everyone will love.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Soup
    Cuisine American
    Servings 4

    Ingredients
      

    • 1 TB olive oil
    • 1 C celery; stalks &leaves medium chunks
    • 1 C carrots medium chunks
    • 1 C green cabbage medium chunks
    • ½ C onion small dice
    • 1 15oz canned diced tomatoes
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon crushed red pepper flakes
    • 6 C vegan mushroom broth - https://theshortordercook.com/vegan-mushroom-broth/ (or other vegetable broth/stock)
    • 1 ½ C cooked long-grain white rice

    Instructions
     

    • In a large stockpot, heat the oil on medium. Add the chopped vegetables and stir to combine. Cook on medium heat for about 5 minutes until they start to shrink and cook.
    • Add the garlic and seasonings to the pot with the vegetables that are cooking. Turn the heat down to medium-low. Stir and continue to cook for another 5 minutes until the vegetables are all soft and cooked through.
    • SIDENOTE - If you do not have rice already made, at this point you will want to start cooking the rice using your favorite method such as a rice cooker or on the stove.
    • Add the broth to the soup pot and turn the heat up to medium-high to bring to a boil. Once boiling, turn the heat down to low. Add the canned tomatoes and let simmer on low for 10 minutes.
    • Next, add the cooked rice to the vegetable soup and stir to combine. Let it come together for 3 minutes so that the rice absorbs a bit of the soup flavorings but not too much that the rice becomes mushy. Remove the bay leaf at this stage of the soup making.
    • Ladle into soup bowls and enjoy immediately.
    • If you do not plan to eat all of the soup immediately, I recommend keeping the soup and the rice separate until ready to eat. When storing leftovers, place the soup in an air-tight container and store it in the refrigerator for up to 5 days. For the rice, store it in a separate air-tight container and store it in the refrigerator for up to 5 days also.
      When you want to eat, spoon a bit of both together and reheat. If you store the rice and soup together, the rice will absorb most of the broth and become soggy and the soup will have very little liquid.

    Notes

    Nutrition Facts
    Servings: 4
    Amount per serving
     
    Calories
    147
    % Daily Value*
    Total Fat 3.8g
    5%
    Saturated Fat 0.6g
    3%
    Cholesterol 0mg
    0%
    Sodium 1120mg
    49%
    Total Carbohydrate 23.9g
    9%
    Dietary Fiber 2.8g
    10%
    Total Sugars 4.6g
     
    Protein 5.9g
     
    Vitamin D 0mcg
    0%
    Calcium 49mg
    4%
    Iron 5mg
    27%
    Potassium 241mg
    5%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Keyword budget-friendly, easy, gluten-free, one pot, spring, stew, thrifty, vegan, vegetable, vegetarian, winter

    Did you make this The Short Order Cook Recipe?

    Tag @theshortordercookblog (Instagram & Facebook) or @shortorder_cook (Twitter). 

    I would love to see your latest creations and kitchen adventures.

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    Reader Interactions

    Comments

    1. Amanda says

      April 05, 2021 at 2:26 pm

      5 stars
      This looks really good! I'm thinking I might swap out the white rice for brown rice and give that a try. Thanks!

      Reply
    2. Chantelle Kincy says

      April 05, 2021 at 2:55 pm

      This looks so good!

      Reply
    3. Barbara says

      April 05, 2021 at 8:18 pm

      I love soup! It warms me on the inside and makes me happy!

      Reply
      • Angela says

        April 06, 2021 at 7:23 pm

        Me too and I love it in summer too!

        Reply
    4. Sabrina DeWalt says

      April 06, 2021 at 3:29 pm

      The best soups start with that homemade stock.

      Reply
    5. Marianne says

      April 08, 2021 at 5:06 am

      Looks really good! I don't think I have tasted mushroom broth before... interesting!

      Reply
      • Angela says

        April 09, 2021 at 10:13 pm

        I hope you give it a try.

        Reply
    6. Lisa, Casey, Barrett Dog says

      April 08, 2021 at 11:11 am

      What a fantastic recipe. We will be trying this for sure! Thank you for sharing.

      Reply
    7. Cindy Moore says

      April 11, 2021 at 7:42 pm

      Yum this soup looks delicious! I'm definitely trying this recipe.

      Reply

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    Hi, I'm Angela I’m Angela, a petite mom that loves to cook, eat and explore all things food. I have been cooking since I could pull up a stool to finally reach the counter. I still rely on my trusty stool every day. I am a former personal chef turned blogger that enjoys cooking with and for my family, traveling to try new cuisine, and constantly learning about food, drink, & how it touches all our lives.

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