30 Minute Vegetable Rice Soup
Cozy Up with 30-Minute Vegetable Rice Soup: A Flavorful & Easy Meal
Looking for a comforting and healthy dinner that won’t keep you in the kitchen all night? Our 30-Minute Vegetable Rice Soup is the perfect solution! This vibrant soup is packed with nutritious vegetables, hearty beans, and fluffy brown rice, all simmered in a flavorful vegetable broth. It’s a Mediterranean-inspired dish with an American ease – quick to prepare and satisfying for the whole family.
This soup is more than just a quick meal; it’s a celebration of fresh flavors and wholesome ingredients. The combination of sweet potatoes, cannellini beans, and garbanzo beans provides a lovely texture and a boost of plant-based protein. The oregano and basil add a fragrant, herbaceous note that will transport you to the sunny Mediterranean coast.
Why You’ll Love This Soup:
- Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
- Healthy & Nutritious: Packed with vegetables, beans, and whole-grain rice.
- Flavorful & Satisfying: A delicious blend of Mediterranean and American flavors.
- Versatile: Easily adaptable to your favorite vegetables and beans.
- Budget-Friendly: Uses pantry staples and affordable ingredients.
Tips & Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add more greens: Stir in some spinach or kale during the last few minutes of cooking.
- Use different beans: Kidney beans, black beans, or great northern beans would all be delicious.
- Make it creamy: Blend a portion of the soup with an immersion blender for a creamier texture.
- Garnish with flair: A sprinkle of pumpkin seeds adds a delightful crunch and visual appeal.
Frequently Asked Questions:
Q: Can I use white rice instead of brown rice?
A: While brown rice offers more nutritional value and a chewier texture, you can substitute white rice. Keep in mind that white rice cooks faster, so reduce the simmering time accordingly.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian/vegan?
A: Yes, this recipe is naturally vegetarian and vegan.
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! You’ll need about 3-4 medium tomatoes, diced. You may need to add a little extra vegetable stock to compensate for the liquid.
Q: What if I don’t have all the vegetables?
A: Feel free to substitute with whatever vegetables you have on hand! Zucchini, squash, or mushrooms would all be great additions.
Enjoy this comforting and flavorful soup – a perfect way to nourish your body and soul!
30 Minute Vegetable Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup bell pepper, chopped
- 1 cup onion, chopped
- 2 teaspoons oregano
- 2 teaspoons basil
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 8 cups vegetable stock
- 28 ounce diced tomatoes, canned
- 15 ounce cannellini beans, drained and rinsed, canned
- 15 ounce garbanzo beans, drained and rinsed, canned
- 2 cups sweet potatoes, diced and peeled
- 1 cup brown rice, dry
- to taste salt and pepper
- to garnish pumpkin seeds
Instructions
- In a large stockpot, heat 2 tablespoons of olive oil. Add celery, carrots, bell pepper, and onion and saute until translucent. About 5 minutes.
- Add the oregano, basil, tomato paste, and garlic. Cook for a few minutes.
- Add the vegetable stock, tomatoes, and rice. Bring soup to a simmer. Let simmer for about 15 minutes.
- Add the sweet potatoes and beans and simmer 10 more minutes. Add salt and pepper to taste.
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