Vegetable Rice Soup Recipe
Vegetable Rice Soup is simple to make with carrots, celery, onion, garlic, and long-grain white rice simmered in seasoned broth. Great for chilly days and when you're feeling under the weather.
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Servings: 4
Calories: 254kcal
Ingredients
- 1 cup long grain white rice uncooked
- 1 tablespoon olive oil
- 1 cup carrots sliced
- 1 cup celery sliced
- 1/4 cup yellow onion chopped
- 1 tablespoon garlic minced
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 8 cups chicken-style broth
Instructions
- Prepare the rice according to package directions, then fluff with a fork, and set aside. Keeping it separate helps the grains stay light instead of softening too much in the pot.
- Set a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the carrots, celery, and onion. Cook for 3 minutes, stirring often until softened.
- Stir in the garlic, Italian seasoning, and bay leaf. Cook for 30 seconds, just until fragrant.
- Pour in the broth and bring it just to a boil. Reduce the heat to low, cover, and simmer for 5 minutes or until the vegetables are fork-tender. Remove the bay leaf and adjust seasoning to taste.
- Spoon warm rice into bowls and ladle the soup over the top. Remove the bay leaf, adjust seasoning to taste, and serve hot.
Nutrition
Calories: 254kcal | Carbohydrates: 45g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 1789mg | Potassium: 341mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5488IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
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