You know those kinds of meals that bring back memories of your childhood? Well Vegetable Rice Soup does that for me. A few crackers and lots of pepper on top and I’m 7 years old again. This bowl of comfort reminds me of the Chicken and Rice Soup that I ate as a child, but obviously without the chicken.
Recipe by Michelle on January 3, 2020
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
5 stars (12 reviews)
Ingredients
2 tablespoons olive oil (extra-virgin)
3 medium carrots (thinly sliced)
2 medium celery stalks (thinly sliced)
1 medium yellow onion (diced)
3 cloves garlic (minced)
1 teaspoon dried Italian herb seasoning
9 cups vegetable broth (plus more if needed)
1 bay leaf
salt and pepper (to taste)
½ cup long grain white rice (rinsed, (short grain rice can be used as a substitution))
¾ cup corn kernels (fresh, frozen, or canned)
fresh herbs such as parsley or dill (roughly chopped)
your favorite crackers or crusty bread
Categories
Soup
Cuisine
American
Steps
Heat the olive oil in a large pot or Dutch oven over medium-low heat, Add in the carrots, celery, onion and sauté until the onions are translucent, 8 to 10 minutes. Add in the garlic and dried Italian herb seasoning and sauté until fragrant, about 1 minute.
Stir in the vegetable broth and bay leaf and season with salt and pepper. Cover the pot and bring to a boil over medium heat. Remove the lid once the broth comes to a boil and stir in the rice and corn. Return the lid and simmer until the rice is tender, 15 to 20 minutes, stirring occasionally so that the rice doesn’t stick to the bottom of the pot.
Carefully remove the bay leaf and compost or discard it. Taste and add more salt and pepper, if needed. Remove the pot from the heat. (Keep in mind that the rice will continue to expand as the soup cools, so you may need to add a little more broth to second servings or leftovers.)Ladle the soup into bowls and shower with fresh herbs, if using. Serve with your favorite crackers or crusty bread. Enjoy!
Nutitrion
Serving Size: 8 ounces
Calories: 206 kcal
Carbohydrates: 32 g
Protein: 3 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 452 mg
Sugar: 6 g
Unsaturated Fat: 6 g
Reviews
Frances on 2025-03-21 (5 stars): Another soup winner. Made it for lunches, and followed everything except cut the broth back to 8 cups. The ratio of rice is just fine, It didn't get too thick after sitting. Didn't need to add anything more broth. Would make again. I really appreciate that in your cookbook you have a table of how many ounces a "medium onion is or carrot etc etc) I find that really helpful, as well as your suggestions for substitutions and additions. Really like that in a recipe. Thank you
Cindy on 2023-09-25 (5 stars): This soup is delicious! I added 3 cups of spinach and 1/4 cup of nutritional yeast. I’ll be making this again!
Marta on 2023-03-25 (5 stars): Love it! Love it! Love it! Thank You for the recipe.
Ellen on 2022-11-06 (5 stars): Excellent soup! I made this for my husband when he was feeling ill. It was delicious the rice to broth ratio is so good. I threw in extra spices lots of salt and pepper and some nutritional yeast. I will be saving this recipe and making it lots.
Amy on 2022-01-02 (5 stars): I couldn't find the broth in my supermarket so used Better than Bouillon vegetarian "no chicken" paste. I also didn't have any celery so made this soup without and it was still delicious! I bet it will taste even better next time when I add the celery. It reminds me of Campbell's chicken and rice soup I ate as a kid but so much healthier. thank you, I can't wait to check out your other recipes.
Rachelle on 2021-02-04 (5 stars): We loved this soup! I added some chicken and little more rice because we like our soups thick. My son even liked the celery, which he normally doesn’t. We will definitely be making this again!
Tammy on 2021-01-13 (5 stars): Loved this! I made this for lunch today and both my husband and I agreed it was a keeper. It's evocative of the chicken and rice soup I loved as a kid and have missed a bit since becoming vegetarian in 1987. I added the squeeze of lemon you mentioned and it brightened the soup at the end. Thanks!
Megan on 2021-01-09 (5 stars): I made this soup for dinner last night and it is absolute comfort food! Totally hit the spot and just what we needed to close this week out! The kids loved it too. Loved the suggestion on the vegetable broth too.
Celina Rangel on 2021-01-05 (5 stars): This soup was delicious! The whole family enjoyed it!! I am the only vegan in my family, but my husband and girls (9 and 7) have been wanting to enjoy at least one meal where we can all eat the same thing. This is a must make and a recipe I will be using over and over again!
