Vegetable Rice Soup
When you're not feeling your best and need a simple meal, Vegetable Rice Soup is the perfect choice. It's comforting and easy to make with basic ingredients.
Servings: 4
Calories: 250kcal
Ingredients
- 1 Tablespoon extra virgin olive oil (optional)
- ½ cup onions diced
- ½ cup carrots diced
- ½ cup celery diced
- 3 cloves garlic minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 cup long grain white rice such as Jasmine rice
- salt and pepper to taste
- fresh parsley for garnish (optional)
Instructions
- In a large pot over medium heat, saute the onion in the olive oil or a splash of water until soft and slightly translucent.1 Tablespoon extra virgin olive oil, ½ cup onions
- Add the carrots, celery. and garlic, and saute until soft.½ cup carrots, ½ cup celery, 3 cloves garlic
- Add the vegetable broth and dried thyme. Once it has come to a boil, add the rice. Allow to simmer, stirring occasionally, until the rice is cooked.8 cups vegetable broth, 1 teaspoon dried thyme, 1 cup long grain white rice
- Taste and add salt and pepper, as needed. Remove the soup from the heat, garnish with fresh parsley, if using, and serve.salt and pepper, fresh parsley
Notes
Leftover soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. The cooked rice will absorb the broth, so you may need to add a little water before reheating it.
Nutrition
Calories: 250kcal | Carbohydrates: 48g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 25mg | Potassium: 178mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2740IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
