Vegetarian Rice Soup

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 10 minutes until the vegetables are all soft and have 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 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 adding 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 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
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 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
  • 1/2 C onion small dice
  • 1 15oz canned diced tomatoes
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp crushed red pepper flakes
  • 6 C vegan mushroom broth - https://theshortordercook.com/vegan-mushroom-broth/ (or other vegetable broth/stock)
  • 1 1/2 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 10 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

This recipe was shared on the WEEKEND POTLUCK

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