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.
