This Vegetable Rice Soup is a delicious and nutritious one-pot winter warmer. Loaded with flavor from a rich, tomato based broth and crunchy veggies. Makes a great meal prep for the busy week.
- 2 tablespoons olive oil,
- 1 yellow onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, thinly sliced
- 1 medium zucchini, diced in big chunks
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika powder
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes, or more to taste
- 2 bay leaves
- salt and ground black pepper, to taste
- 6 cups vegetable broth plus more if needed
- 2 (14 oz/ 400 g) cans diced tomatoes, with juices
- ¾ cup long grain white rice, rinsed
- To serve: fresh parsley or basil, chopped
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In a large dutch oven or pot, add the oil and sauté the onion, carrot, zucchini and celery for about 5 minutes. Add the garlic and spices and let cook with the veggies for about 1 minute or until fragrant.
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Pour in the vegetable broth and add the diced tomatoes. Bring the soup to a boil and add the rice. Stir well and reduce to a simmer for 15-20 minutes or until the rice and vegetables are tender. Add more vegetable broth or water if needed while the soup cooks. Stir often so the rice doesn’t stick to the bottom of the pot.
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Remove the bay leaf and season with salt and pepper to taste. Top with some fresh parsley or basil. Serve with some crunchy bread and enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze this soup for up to 2-3 months.