You know those kinds of meals that bring back memories of your childhood? Well Vegetable Rice Soup does that for me. A few crackers and lots of pepper on top and I’m 7 years old again. This bowl of comfort reminds me of the Chicken and Rice Soup that I ate as a child, but obviously without the chicken. In my opinion, this soup is perfect for any time of the year and is really easy to make. Feel free to add more (or less) vegetables such as zucchini or even leafy greens. I personally like a little corn in mine, because it gives it a little crunch.

Things to note when cooking this soup? It involves rice (duh!). No, but seriously, the longer that rice sits in a broth, it will have the tendency to absorb a lot of the liquid and expand. I’ve provided you with the amount of liquid that I like for my soup, but feel free to add more if you think you may like it a little more “brothy”.

Lastly, I used Italian dried herbs in this soup. I like the combination of oregano, thyme, basil, tarragon, etc. I also like to throw in a bay leaf and add some fresh herbs on top, but that’s totally up to you. Surprisingly, sometimes I even give this soup a squeeze of lemon. I find it gives it a refreshing zing, similar to my Lemon and Spinach Orzo Soup.

 

Similar to my cookbook, you can freestyle this soup and make it your own in many different ways.

Here’s a few ways to freestyle this recipe:

  • Use acini di pepe or another small pasta instead of rice
  • Use cauliflower rice or pearl barley instead of rice

Here are some other additions and ideas to consider:

  • Add in zucchini, peas, or tomatoes
  • Add in white beans or chickpeas
  • Add in tofu or plant-based “chicken”
  • Add in some kale, spinach, or another heartier leafy green near the end
  • Stir in the zest of a lemon and some lemon juice for a some brightness
  • Serve it with crostini’s, croutons (I like to use the herby croutons from my cookbook on page 133), or a big chunk of artisan bread
  • Shower it with fresh herbs, such as parsley or dill
  • Shower on a good serving of freshly grated parmesan cheese or stir in a little bit of nutritional yeast

Looking for other great soup ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you enjoy my Vegetable Rice Soup. The full printable recipe is below. Enjoy!

Get the Recipe: Vegetable Rice Soup

Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
You know those kinds of meals that bring back memories of your childhood? Well Vegetable Rice Soup does that for me. A few crackers and lots of pepper on top and I’m 7 years old again. This bowl of comfort reminds me of the Chicken and Rice Soup that I ate as a child, but obviously without the chicken.
5 from 11 reviews
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Ingredients

  • 2 tablespoons olive oil, extra-virgin
  • 3 medium carrots, thinly sliced
  • 2 medium celery stalks, thinly sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian herb seasoning
  • 9 cups vegetable broth, plus more if needed. ( I use this brand, which gives the soup that yellow color)
  • 1 bay leaf
  • salt and pepper, to taste
  • ½ cup long grain white rice , rinsed, (short grain rice can be used as a substitution)
  • ¾ cup corn kernels, fresh, frozen, or canned

Optional Topping

  • fresh herbs such as parsley or dill, roughly chopped

Equipment

  • 1 Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium-low heat, Add in the carrots, celery, onion and sauté until the onions are translucent, 8 to 10 minutes. Add in the garlic and dried Italian herb seasoning and sauté until fragrant, about 1 minute.
  • Stir in the vegetable broth and bay leaf. Season with salt and pepper, to taste. Cover the pot and bring the broth to a boil over medium heat. Remove the lid once the broth comes to a boil and stir in the rice and corn. Return the lid, and simmer until the rice is tender, 15 to 20 minutes, stirring occasionally so that the rice doesn’t stick to the bottom of the pot.
  • Remove the pot from the heat. Taste and add more salt and pepper, if needed. (Keep in mind that the rice will continue to expand as the soup cools, so you may need to add a little more broth to second servings or leftovers.)
    Top with any fresh herbs, if using and enjoy.

Notes

If you choose to use brown rice, please know that it has a substantially longer cooking time (roughly 45 minutes or so), so you will need to plan accordingly.
Serving: 8ounces, Calories: 232kcal, Carbohydrates: 39g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1916mg, Potassium: 297mg, Fiber: 3g, Sugar: 9g, Vitamin A: 8740IU, Vitamin C: 7mg, Calcium: 42mg, Iron: 1mg