This vegetable rice soup is loaded up with several kinds of vegetables plus rice in a tomatoey broth. It is flavor packed, comforting, and quick to get on the dinner table.
For some unknown reason I was having a major craving for a vegetable soup the other day. I don’t think I’ve ever craved soup before let alone a vegetable one! It’s probably because my body was telling me to eat something good for me because my eating habits let’s just say haven’t been very healthy. I’m going to blame it being start of the holiday season.
This soup truly was absolutely incredible! Way beyond what I was expecting to make. The amount of flavor and the wonderful mixture of textures in this was just, wow! It paired with an Icebox Butter Roll slathered in butter to dip into the broth was pure deliciousness. I can’t recommend trying this soup enough, even if you don’t love vegetables.
This recipe is going to be on repeat in my house all fall and winter long. For one, it’s super easy to make. Two, it’s made with kitchen staple ingredients. Third, it’s super good leftover. You could also freeze the leftovers if you wanted. You can’t go wrong adding this soup to your menu!
Ingredients
- Onion
- Carrots
- Olive Oil
- Minced Garlic
- Yellow Potatoes
- Chicken Broth
- Canned Green Beans
- V8 Juice
- Canned Diced Tomatoes
- Black Pepper
- Salt
- Boil in Bag White Rice
Instructions
- In a large soup pot, add your diced onion, carrots, and olive oil. Sauté over medium heat for about 3 minutes. Add in the minced garlic and sauté for another 2 minutes.
- Add in the potatoes, chicken broth, V8 juice, green beans, and diced tomatoes.
- Bring to a simmer and let it cook for 15 minutes. Stir occasionally.
- While the soup is simmering, you are going to par cook the rice. Put the bag of rice in a pot filled halfway with water. Bring to boil and boil for 8 minutes.
- Remove the rice from the water and let it drain. Once the soup has simmered for the 15 minutes, add in the par cooked rice and simmer for another 5 minutes.
- Serve immediately or wait 10 to 15 minutes and the broth with thicken a bit and the rice will absorb some of the broth and it won’t be as brothy. Store in the refrigerator in an airtight container.
Vegetable Rice Soup
This vegetable rice soup is loaded up with several kinds of vegetables plus rice in a tomatoey broth. It is flavor packed, comforting, and quick to get on the dinner table.
Ingredients
- 1 Small Onion (diced)
- 3/4 C Carrots (diced)
- 1/8 C Olive Oil
- 1 Tsp Minced Garlic
- 1 C Yellow Potatoes (Diced)
- 4 C Chicken Broth
- 2 C V8 Juice
- 1 C Green Beans (drained)
- 1 C Diced Tomatoes (drained)
- 1/2 Tsp Black Pepper
- 1 Tsp Salt
- 1 Boil in Bag White Rice (from the `14 Ounce Box)
Instructions
- In a large soup pot, add your diced onion, carrots, and olive oil. Sauté over medium heat for about 3 minutes. Add in the minced garlic and sauté for another 2 minutes.
- Add in the potatoes, chicken broth, V8 juice, green beans, and diced tomatoes.
- Bring to a simmer and let it cook for 15 minutes. Stir occasionally.
- While the soup is simmering, you are going to par cook the rice. Put the bag of rice in a pot filled halfway with water. Bring to boil and boil for 8 minutes.
- Remove the rice from the water and let it drain. Once the soup has simmered for the 15 minutes, add in the par cooked rice and simmer for another 5 minutes.
- Serve immediately or wait 10 to 15 minutes and the broth with thicken a bit and the rice will absorb some of the broth and it won't be as brothy. Store in the refrigerator in an airtight container.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 177
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