Vegetable And Rice Soup Recipes

CHICKEN, RICE AND VEGETABLE SOUP

Steps:

• In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
• Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

SERIOUSLY GOOD VEGETABLE SOUP

Steps:

• Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
• Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
• Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
• Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
• Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

GARDEN VEGETABLE RICE SOUP

Steps:

• In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

HEARTY VEGETABLE WILD RICE SOUP

Steps:

• bring all ingredients to a boil. Reduce heat, cover, and simmer until all water is absorbed (30 to 40 minutes, depending on the brand - refer to package directions). Turn off heat, and let steam for 10 minutes
• Meanwhile, heat the oil in a 4 to 5 quart Dutch oven or stock pot over medium, until shimmering. Add all of the vegetables at once, and stir well. Cover, and let cook for 10 minutes, stirring every few minutes.
• When the vegetables have softened, scoot them to one side and tip in a splash of broth in the cleared area. Add the tomato paste, paprika, and a big pinch of salt to the broth, and stir well to create a fragrant paste.
• Mix the tomato paste into the vegetables, and sprinkle the herbs over them.
• Add the broth and bay leaf, and let the soup come up to a gentle boil (increase the heat temporarily, to help it along).
• Reduce heat to medium-low, cover, and let the soup simmer for at least 15 minutes (longer, if possible).
• Remove the bay leaf, and add the kale, apple grates, lemon juice, black pepper, and 1 teaspoon of salt. Stir well, and let the kale wilt for several minutes.
• Taste, and adjust the flavor balance with additional lemon juice, salt and pepper.
• Stir in the rice. Serve immediately.

LENTIL RICE SOUP

Steps:

• Heat the oil in a soup pot over medium heat on the stove. Sauté the diced onion for 5 to 6 minutes until soft and translucent.
• Add the garlic, dried thyme and black pepper and sauté 1 minutes. Add the celery and carrots and cook another 5 minutes so they start to soften.
• Add the lentils, rice, tomatoes, coconut aminos and broth. Stir well. Bring to a boil, stir again, cover, reduce heat and simmer 30 to 40 minutes until the lentils and rice are tender, but not mushy.
• Add the salt, fresh lemon juice, and chopped parsley. Taste and adjust seasoning as necessary.

CHUNKY VEGETABLE & BROWN RICE SOUP

Steps:

• Heat the oil in a large non-stick pan and add the onion, garlic, celery, carrots, parsnips and thyme. Cover with a lid and cook gently for 15 mins, stirring occasionally, until the onions are softened and beginning to colour. Add the rice and pour in 1.2 litres cold water. Bring to the boil, then reduce the heat to a simmer and cook, uncovered, for 15 mins, stirring occasionally.
• Season the soup with plenty of ground black pepper and salt to taste, then stir in the leeks. Return to a gentle simmer and cook for a further 5 mins or until the leeks have softened. Adjust the seasoning to taste and blitz half the soup with a stick blender, leaving the other half chunky, if you like. Top with the parsley and serve in deep bowls.

VEGETABLE RICE SOUP

Steps:

• To a small saucepan, add cashews and 2 cups of water. Bring to a simmer and cook for 15 to 20 minutes or until cashews have softened. Drain and rinse. In a blender, blend cashews with 1/2 cup of vegetable broth and nutritional yeast until smooth (stop to scrape sides of blender, as necessary). Set aside.Note: A high-powered blender works best here for the smoothest consistency. Note: If you'd rather not use the cashew cream, you can omit OR stir in 1 cup of half-and-half or heavy cream instead.
• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add leek and garlic. Cook for 5 minutes, stirring often.
• Add carrots, celery, and mushrooms. Cook for 5 to 8 minutes, stirring often.
• Add sweet potato, 1/2 teaspoon each of salt and black pepper, and Herbes de Provence. Stir to combine.
• Add bay leaves, rice, and 7 cups of vegetable broth. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 15 to 20 minutes or until veggies and rice are cooked. Remove bay leaves and discard.Note: A par-boiled long grain and wild rice blend is used here. My rice cook time was about 15 to 20 minutes. If you use anything that takes a little longer, you may way to add the rice first and then add the vegetables during the last 15 to 20 minutes of cook time so you don't overcook them.
• Uncover and stir in baby spinach until wilted. It will wilt with the heat from the soup.
• Stir in the cashew cream (or half-and-half or heavy cream if you are using dairy), remaining 1/2 teaspoon of salt, and remaining 1/2 teaspoon of black pepper. Stir to combine. Serve and enjoy!Note: If you want a looser or thinner consistency, add a little more vegetable broth and heat through.

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

CHICKEN, RICE, & VEGETABLE SOUP

Steps:

• Bring the water and broth to a boil in a stockpot. Then add the carrots, celery, chicken, bay leaf, and salt. Cover and simmer for 25-30 minutes (set a timer) or until chicken is cooked through.
• While the soup is simmering, prepare the jasmine rice. Rinse your rice by pouring 1 cup of rice into a medium bowl. Fill the bowl with water until rice is completely covered. Stir the rice around using clean hands. Pour cloudy water out and repeat rinsing the rice a couple more times.
• Add 2 cups of water to a saucepan and bring to a boil. Once boiling, add 1 cup of jasmine rice. Cover and reduce heat. Simmer for about 18 minutes-20 minutes without lifting the lid (time may vary depending on stove type). Fluff cooked rice with a fork and set aside.
• 5 minutes before the timer for the soup goes off, add the asparagus to the stockpot.
• Heat a skillet over medium heat, then add 1 tbsp of olive oil. Wait for the oil to heat up (1-2 minutes), then add mushrooms and a sprinkle of salt. Cook until tender (about 5 minutes), then add mushrooms to the stockpot.
• Remove chicken from the stockpot and shred with a fork. Add the shredded chicken back to the soup.
• Turn the heat off, remove the bay leaf from the soup, and add fresh chopped parsley, pepper, and more salt as needed. Add cooked jasmine rice to soup bowl after serving. Enjoy!

VEGETABLE AND RICE SOUP

Steps:

• Heat broth to simmering in sauce pan.
• Meanwhile chop all vegetables and add to the broth along with lemon juice and rice.
• Let simmer for approx 30 min or until vegetables are soft.
• Add salt to taste.