Brown Rice & Vegetable Soup

Total Time
1hr 20mins
20 mins
1 hr

This is one of our favorite soups, we add barley sometime in place of the rice. You could also use millet.

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  1. In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
  2. Bring to a boil, reduce heat and simmer for 30 minutes.
  3. Meanwhile saute onions, mushrooms and garlic in olive oil.
  4. Add onion mixture, zucchini and seasoning to the soup.
  5. Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.
Most Helpful

4 5

great recipe! TY for posting! I made some changes however-portion control being one. I dbld ALL the veggies w/the expection of carrots, added 2 cans of S&W NW White Beans, peeled my potatoes, used all chicken broth, NO H20 here, and kept it @ 7 cups. I didn't hv any garlic, so I used Garlic Powder in place thereof. Fabulous w/sourdough rounds!

4 5

Reminded me of oxtail soup in consistency and even in taste thanks to the celery. The servings are small. Two adults and a toddler polished this one off in one sitting.

5 5

Other than the rice I made this just like the recipe said, I used barley, we like barley you get a goo chew on it and it's a bit better for me than rice. It was very nice and would make it again I particularly liked the choice of herbs and I maybe put in just a wee bit more of them. thank you for posting. made for the diabetic forum.