Easy Vegetable Rice Soup (vegetarian & gluten-free)
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.
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
- 1-2 cloves garlic minced
- 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.
Nutrition
Calories: 157kcalCarbohydrates: 29gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 1748mgPotassium: 262mgFiber: 3gSugar: 6gVitamin A: 6242IUVitamin C: 11mgCalcium: 51mgIron: 1mg
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