Brown Rice & Vegetable Soup

"This is one of our favorite soups, we add barley sometime in place of the rice. You could also use millet."
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
Ready In:
1hr 20mins
15 cups




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

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.
  4. I love this soup, one of my favorite go to soups with brown rice! I make my own bone broth(15 hours) as stock so i dont use canned broth. The flavor is rich and the soup is full of veggies. I enjoy the brown rice as well. I also add fresh corn and 3 different squash to the veggie mix. I usually make this soup after a 5 day water cleanse or when its storming. Wonderful comfort food. Thank you for the recipe, my family and i really enjoy it.
  5. I was meant to rate my last post reviews as 4 stars, sorry missed the stars to click on.



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