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Brown Rice And Vegetable Soup
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- #29426
This soup is chock full of all the good stuff! Brown rice with veggies makes for one nourishing bowl you'll feel great about eating since it's lower in sodium and fat.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
ingredients
5 cups water
2 cans (15 ounce size) fat-free, low sodium chicken broth
1 cup brown rice (or barley)
2 cups diced new potatoes, unpeeled
3 medium carrots, peeled and sliced (or shredded)
1 cup sliced celery
1 tablespoon olive oil
1 cup chopped onions
1 cup sliced fresh mushrooms
2 teaspoons chopped or minced garlic
1 cup sliced zucchini
2 teaspoons dried thyme
2 teaspoons black pepper
2 teaspoons dried oregano
1 bay leaf
directions
Combine the water, chicken broth, brown rice (or barley), potatoes, carrots, and celery in a large soup pot over medium-high heat. Bring the liquid to a boil, reduce the heat to a simmer, cover the pot and let cook for 30 minutes.
While the brown rice and vegetables are simmering, heat a skillet over medium heat. Add the olive oil, onions, mushrooms, and garlic to the skillet. Cook, stirring frequently, for 5-6 minutes or until the onions are soft and the mushrooms begin to give off liquid.
Add the onion mixture to the soup pot along with the zucchini, thyme, black pepper, oregano, and bay leaf.
Cover the soup again and let simmer for 30 minutes or until the rice is tender and the vegetables are soft. Adjust the seasoning as needed. Remove the bay leaf.
Serve the brown rice and vegetable soup hot.
recipe tips
Rinse the brown rice before adding it to the soup to remove any excess starch.
Sauteing the onions, mushrooms, and garlic before adding them to the soup will enhance their flavors.
If the soup is too thick, add more broth or water as needed.
Add the zucchini later in the cooking process to prevent it from becoming too mushy.
Season the soup at the end of cooking to adjust the flavors as needed.
Serve with a sprinkle of grated Parmesan cheese or a squeeze of lemon juice, if desired.
Remember to remove the bay leaf before serving as it's not edible.
common recipe questions
Can I use white rice instead of brown rice?
Yes, you can use white rice, but it will cook faster than brown rice, so adjust the cooking time accordingly.
Is it possible to make this soup vegetarian?
Yes, simply substitute the chicken broth with vegetable broth to make it vegetarian.
Can I add other vegetables to this soup?
Feel free to add other vegetables like spinach, kale, peas, or corn.
How can I make this soup more protein-rich?
You can add cooked beans, lentils, tofu, or even shredded chicken for added protein.
Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be used. Add them towards the end of the cooking time as they don't need as long to cook.
How long can I store this soup?
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Is it necessary to peel the potatoes?
No, it's not necessary. Keeping the skin on adds extra nutrients and texture.
Can I make this soup in a slow cooker?
Yes, you can make it in a slow cooker. Combine all ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
tools needed
Large Soup Pot: For cooking the soup and combining all the ingredients together.
Skillet: To saute the onions, mushrooms, and garlic before adding them to the soup pot.
Cutting Board and Knife: To chop and slice the vegetables, such as potatoes, carrots, celery, zucchini, onions, and mushrooms, before adding them to the soup.
Measuring Cups and Spoons: To accurately measure out the water, chicken broth, brown rice, olive oil, and various herbs and spices for the soup.
Stirring Spoon: For stirring the ingredients in the soup pot while the soup simmers.
what goes with it?
Crusty Bread: this hearty soup pairs perfectly with a thick, crusty bread for dipping and sopping up all the delicious broth.
Grilled Cheese Sandwich: Improve on your classic grilled cheese by pairing it with this veggie-packed soup. The crunchy texture of the sandwich complements the heartiness of the soup.
Side Salad: balance out the richness of the soup with a light and crisp side salad. The freshness of the greens and vinaigrette will nicely contrast the earthy flavors of the soup.
Crumbled Bacon: add a little extra oomph to your soup by sprinkling some crispy crumbled bacon on top.
Hot Sauce: kick up the heat with a few dashes of hot sauce in your soup. The spicy kick will add a nice layer of flavor to the hearty vegetables and rice.
nutrition data
89 calories, 1 grams fat, 17 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
October 9, 2023
I wanted something with just a little more protein so I added some leftover cut up chicken at the end. Great soup! Very easy too.
March 14, 2011
This was pretty good. Although, I wasn't a fan of the rice getting all mushy. My husband said it made the soup more "hearty" but the texture was just a little too much for me. I think I would use beans instead next time. And I use a lot of lemon juice!!!!
December 20, 2009
I made this soup substituting 2 15 oz cans of fat free chicken broth rather than the low sodium because this was what I had on hand, and using hulled barley instead of brown rice for additional fiber and nutrition. I'm very pleased with the results. The directions are easy to follow, the variety of vegetables gives a wide range of flavors and nutrients, and sodium comes out to about 330 mg per cup, which is acceptable to me and probably improves flavor.
December 30, 2008
2 Teaspoons of pepper is way to much. I recommend 1/2 -1 teaspoon. It also needs a little salt. High altitude makes cook time a bit longer.