Brown Rice & Vegetable Soup

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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

Ingredients Nutrition


  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

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!

Tallie in Pacific NW June 14, 2009

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.

Missy Wombat December 12, 2003

I was meant to rate my last post reviews as 4 stars, sorry missed the stars to click on.

Veganlover October 23, 2016

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