Vegetable Rice Soup Recipes

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.

VEGETABLE RICE SOUP

Steps:

• Place short ribs, water and seasonings in large pot.
• Cover and cook slowly for one hour. Skim off fat and cook another hour.
• Remove bay leaves.
• Remove short ribs from soup, cut off meat and dice.
• Add diced meat, green pepper, onion, sugar, tomatoes, and rice.
• Cook 45 minutes.
• Add frozen mixed vegetables and cook another 15 minutes.
• Add can of beef broth and cook another 10 minutes.

VEGETABLE-RICE SOUP

Steps:

• In cooking pot, sauté carrots, celery, scallion, cauliflower with 2 tablespoon of oil and garlic till tender.
• Add the vegetable stock or water; 2 tablespoons of oil and boil it for 5 minutes.
• To the boiling vegetables, add rice, zucchini, sweet pepper, basil and parsley.
• In a medium heat, cook the soup for 45 minutes; add black pepper and salt.
• Serve it hot.
• P.S. if you are not on Lent or a vegan, you may add cream or plain yogurt. If you prefer spicy soup, you may add chili powder (berbere) or tabasco.

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.

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.

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.