This Vegetable Rice Soup is so hearty and delicious. It is a simple way to use up ingredients from the fridge, pantry and garden and create a yummy meal. Ready in just 1 hour!
This Vegetable Soup is perfect for a cold winter day when you need a pick me up. It is loaded with veggies, and just like my Turkey Lentil Soup, it is so simple to create in just one pot.
If you love delicious soup recipes, be sure to check out my Panera copycat french onion soup, creamy tomato tortellini soup, and my dutch oven chili recipe.
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Why You'll Love This Rice and Vegetable Soup:
- It's loaded with vegetables and so much flavor!
- This recipe can be made from what you have in your pantry, fridge, and garden and it's a great way to use up produce before it goes bad.
- The rice makes it more of a meal and will fill you up.
- This healthy soup only takes an hour to make!
For more Fall and Winter Dinners, try my Chicken and Dumpling Soup, Dutch Oven Pork Tenderloin and Slow Cooker Sirloin Tip Roast.
The Ingredients:
Long Grain Jasmine Rice- A great choice for soups and cooks in the broth until it is the perfect texture.
Carrot, Celery, Onion, Bell Pepper, Zucchini, & Baby Spinach: A combination of vegetables to create the perfect chunky Garden Vegetable Soup.
Fire Roasted Tomatoes- For a kick of roasted flavor.
Olive Oil, Vegetable Stock & Tomato Sauce: The base of the soup. Vegetable stock is used so this recipe is vegetarian friendly and the tomato sauce brings a creamy texture to the party.
Cannellini Beans: For added protein and textures.
Red Pepper Flakes- For a hint of heat.
Salt, Bay Leaf, Garlic, Oregano, and Thyme: Seasoning and herbs to enhance the soup flavors.
*Full ingredients and quantities are listed in the recipe card below.
Substitutions & Variations:
Missing Cannellini Beans from the pantry? Try kidney beans or garbanzo beans.
You can use basmati rice in place of the jasmine rice.
Missing one of veggies? Leave it out..no big deal.
Out of Vegetable stock? Try Chicken Stock instead. *If you prefer less acidity and are not vegetarian, use chicken stock.
I highly recommend making these super simple soup croutons that are so tasty!
How to Make Vegetable Rice Soup:
Step 1: Start by adding the olive oil to a dutch oven over medium heat. Once the olive oil is hot, add in the carrot, bell peppers, celery, onion, zucchini, and salt and pepper. Stir and cover. Cook for 6 minutes, checking half way through and stirring.
Step 2: Uncover and add garlic, oregano, thyme, crushed red pepper, and bay leaf and cook for 60 seconds. Stir in the spinach. Pour in fire roasted tomatoes and cannellini beans.
Step 3: Pour in the vegetable stock and tomato sauce. Cover and reduce heat to medium low. Cook for 20 minutes.
Step 4: While the soup in simmering, rinse the rice in a colander to remove extra starches.
Step 5: Add the rice into the soup and stir. Cover and reduce the heat to low. Cook on low heat for 25 minutes, without removing the lid. Uncover and remove the bay leaf. Remove the soup pot from the heat.
Step 6: Serve and enjoy! Optional: Top with additional parmesan cheese and homemade soup croutons.
Expert Tips:
- Make sure the pot you are using has a tight fitting lid.
- Follow the rice instructions closely and don't undercook or overcook.
- Don't allow this soup to simmer on the stove after it's finished or the rice will continue to swell. If you want to simmer for longer, cook the rice on the side and add when serving.
- If it looks like you need a bit more broth, just pour in a bit of additional warmed vegetable stock at the end of cooking.
For more Healthy Recipes, try my Southwest Chicken Salad, Baked Boneless Chicken Thighs, Chicken Soup with Wild Rice and Mushrooms and Chicken Chorizo Paella.
Recipe FAQs:
It is recommended to rinse the extra starch off. This helps to reduce stickiness and clumping of the rice in the soup.
Absolutely! If you want to allow the vegetable soup to simmer longer or you're just worried about it bloating in the soup, you can certainly cook it on the side and add it when serving. I recommend cooking a full cup on the side if you want to go this route.
Store the leftover soup in a sealed container for up to 3 days. Reheat in the microwave or on the stovetop and enjoy.
More Soup Recipes You Will Love:
If you tried this Vegetable Rice Soup Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Vegetable Rice Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This garden vegetable rice soup is hearty and delicious. It is a simple way to use up ingredients from the fridge, pantry and garden and create a yummy meal in one pot.
Ingredients
- 1 tablespoon olive oil
- 1 to 2 carrots, peeled and sliced thin
- 1 cup green bell pepper
- 1 cup red bell pepper
- 1 cup yellow onion, diced
- 1 small zucchini, diced
- 2 celery stalks, diced
- 1 cup of chopped baby spinach, stems removed
- 2 garlic cloves, minced
- ¼ teaspoon fresh oregano
- ¼ teaspoon fresh thyme
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 bay leaf
- 15 ounce can of tomato sauce
- 1 (32 ounce) vegetable stock + additional stock if needed
- 15 ounce cannellini beans, drained and rinsed
- 14 ounce can fire roasted tomato, not drained-use the juices from the can too
- ½ cup of jasmine rice, uncooked
Instructions
- Start by adding the olive oil to a dutch oven on medium heat. Once the olive oil is hot, add in the carrot, bell peppers, celery, onion, zucchini, and salt and pepper. Stir and cover. Cook for 6 minutes, checking half way through and stirring.
- Uncover and add garlic, oregano, thyme, red pepper and bay leaf and cook for 60 seconds. Stir in the spinach. Pour in fire roasted tomatoes and cannellini beans.
- Pour in the vegetable stock and tomato sauce. Cover and reduce heat to medium low. Cook for 20 minutes.
- While the soup in simmering, rinse the rice in a colander to remove extra starches.
- Add the rice into the soup and stir. Cover and reduce the heat to low. Cook on low heat for 25 minutes, without removing the lid. Uncover and remove the bay leaf. Remove the soup pot from the heat.
- Serve and enjoy! Optional: Top with additional parmesan cheese and homemade soup croutons.
Notes
- Make sure the pot you are using has a tight fitting lid.
- Follow the rice instructions closely and don't undercook or overcook.
- Don't allow this soup to simmer on the stove after it's finished or the rice will continue to swell. If you want to simmer for longer, cook the rice on the side and add when serving.
- If it looks like you need a bit more broth, just pour in a bit of additional warmed vegetable stock at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: soup
- Method: stovetop
- Cuisine: american
Lisa
So good! It doesn't even taste healthy, but it is!