Go Back
Vegetable Rice Soup

Vegetable Rice Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp black pepper
  • ¾ cup long-grain white rice
  • 1 cup frozen peas

Method
 

  1. Heat oil in a large pot over medium heat. Cook onion, carrots, and celery for 5 minutes until softened. Add garlic and cook 30 seconds.
  2. Pour in broth, tomatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Stir in rice, cover partially, and simmer 18-20 minutes until rice is tender.
  4. Turn off heat, remove bay leaf, and stir in peas. Let sit 2 minutes, then ladle into bowls.

Notes

The rice will continue to absorb liquid as the soup sits, so it thickens over time. When reheating, add a little broth or water to loosen it back to your liking.