A hearty soup packed with good-for-you veggies and rice. This one-pot vegetable rice soup is what to make when you need a break from all the heavy and decadent dishes this time of year. It takes just an hour start to finish and is filling enough for dinner without weighing you down.
Love vegetable soup like us? Be sure to check out our Healthy Vegetable Soup packed with quinoa and chickpeas!
One-Pot Vegetable Rice Soup Recipe
This recipe is a veggie-packed rice soup to make when you want all the comforts of hot soup. Simple veggies like leeks, carrots, spinach, corn, and tomatoes simmer just until the rice is tender and all of it cooks in just one pot. This one-pot vegetable rice soup is the perfect antidote for holiday season over-indulgence.
And this one-pot vegetable rice soup serves as more than just a healthy dinner. There’s a little bit of everything in this soup. As it simmered it on the stove I couldn’t help but think of that helpful adage “eat the rainbow” and this soup pretty much covers that requirement.
There’s a little kick of heat thanks to some red pepper flakes and the rice cooks right in the soup helping to thicken it a bit as it releases its starches as it cooks. It takes about an hour start to finish and serves up four hearty servings.
Cooking Tips
- Serve the soup garnished with the grated cheese and chopped parsley.
- Instead of buying a block of frozen spinach look for bagged frozen spinach and it will be easier to measure out one cup.
Some Ingredients You’ll Need
- Red onion, garlic, and leek, although if you can’t find leeks a couple of ribs of celery would work fine, too.
- Red pepper flakes: The recipe calls for 1/4 teaspoon, but if you like a bigger kick increase it to 1/2 teaspoon.
- Italian seasoning is a staple in my pantry, but the same amount of dried parsley, oregano, or thyme will work, Use what you have on hand.
- Carrots, corn, spinach, and diced tomatoes
- I used vegetable stock to keep the soup totally meat-free, but you could substitute chicken stock for a different flavor.
- Long grain white rice cooks right in the soup.
- Some chopped fresh parsley and grated Parmesan cheese for garnish
Helpful Tools
How to Make Vegetable Rice Soup
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Heat the olive oil in a large pan over medium heat. Add the onions and cook them for about five minutes, or until they start to release their moisture.
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Add the red pepper flakes, Italian seasoning, and garlic. Stir and cook it all for a couple of minutes.
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Add the leek, carrot, corn, and chopped spinach and stir it all together.
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Add the tomatoes, vegetables stock, 1/2 cup of water, bay leaf and salt. Give it a stir to combine and then raise the heat and bring the soup to a boil.
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Add the rice and lower the heat so that the soup is simmering. Cook the soup and rice for about 20 minutes, stirring occasionally, or until the rice is tender.
Looking for more soup recipes?
- Be sure to check out my Hearty Sausage Soup, Roasted Red Pepper Tomato Bisque, Egg Drop Soup, and Chicken Tortilla Soup!
- For another delicious soup recipe check out our popular Italian Sausage Tomato Orzo Soup, or this Crockpot White Chicken Chili for an ultra-satisfying meal tonight!
- This easy Chicken Noodle Soup recipe is a homestyle comforting meal perfect for a chilly day or for when you’re feeling under the weather.
- With a colorful array of fresh veggies simmered in a tomato-like broth, this Minestrone Soup is hearty and healthy.
One-Pot Vegetable Rice Soup
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 tablespoons olive oil
- ½ cup red onion diced
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried Italian seasoning
- 4 cloves of garlic minced
- 1 large leek sliced (white and tender green parts only)
- 1 large carrot diced
- 1 cup frozen corn
- 1 cup frozen chopped spinach see note
- 15 ounce can diced tomatoes
- 32 ounces vegetable stock
- 1 leaf bay leaf
- 1 ½ teaspoon kosher salt
- ½ cup long grain white rice
- ¼ cup grated Parmesan cheese for garnish
- 1 tablespoon chopped parsley for garnish
Things You'll Need
Before You Begin
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and cook them for about five minutes, or until they start to release their moisture.
- Add the red pepper flakes, Italian seasoning, and garlic. Stir and cook it all for a couple of minutes. Add the leek, carrot, corn, and chopped spinach and stir it all together.
- Add the tomatoes, vegetables stock, 1/2 cup of water, bay leaf and salt. Give it a stir to combine and then raise the heat and bring the soup to a boil.
- Add the rice and lower the heat so that the soup is simmering. Cook the soup and rice for about 20 minutes, stirring occasionally, or until the rice is tender.
- Serve the soup garnished with the grated cheese and chopped parsley.
Nutrition
This post was originally published on this blog on Oct 25th, 2017.
Amanda Davis
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Debbie says
Love it. Will this soup freeze well?
Amanda Davis says
yes
Gail says
We absolutely love this recipe! I am on a strict oil-free diet, but I substituted some broth for the oil, and it was perfect! I made it for my extended family for the holidays and everyone begged for the recipe. Thanks!
Mineka Thompson says
Great soup! Really enjoyed it@
Karyn says
BEST soup ever!
Quick and easy, hearty, healthy – I make a pot every Sunday and it’s my lunch every day!
Diane says
This came out great! My granddaughter has proclaimed it her 2nd favorite soup. I used fresh bagged spinach instead of frozen but other than that followed the recipe.
Cathy says
Amazing and easy too!
AT 145 cal per serving – great for my diet too!
Lindsey says
This is my 3rd week being a vegetarian and I am constantly looking for new dinner ideas to keep me feeling satisfied. I can say this is a great recipe and will be using again. I did make minor tweaks/didn’t have some of the ingredients but substituted will some veggies I had in the fridge. I didn’t have any leeks however I will be sure to try next time. I used yellow peppers, carrots, black beans, tomatoes and spinach for the veggies and also replaced the white rice with wild rice. I did have to cook the wild rice longer and I used about 1 cup of rice To make it more heartier. I like mine spicy so I add more then the recipe called for. The way I made it made it more like a chili or beef stew kinda, perfect with avocado.
Amanda Formaro says
So glad you enjoyed it, thank you!
Michelle says
Hi!
Looking to make this soup tonight and wondering if I could sub brown basmati rice? And if you’d have any suggestions for cooking time?
Thanks!!
Amanda Formaro says
Brown Basmati takes about 50 minutes to cook, so you could either precook the rice, or leave the soup cooking longer until the rice is tender.
Janet says
Can I use cauliflower rice in place of regular rice?
Amanda Formaro says
I think you could. But it will cook a lot faster than regular rice so I would add it at the end. Maybe the last 5 minutes. Otherwise it could turn to mush.
Sharon L Frye says
Why do you use measurements 1.25 or .63 instead of 11/4 cups or Tbs. or Tsp.??? Seems to me newer cooks would become upset trying to convert…they would just throw in the towel and quit!! Maybe this has been commented on before. Thank You for your time. Sharon
Amanda Formaro says
Hi Sharon. I’m not sure what you talking about? The measurements on this recipe do not have decimals?
Beth says
Can this be cooked in a Crock-Pot?
Amanda Formaro says
I’m sure it can! If you are using regular rice you should be able to add it with all the other ingredients at the beginning. If Minute Rice, add it at the end, probably last 5-15 mins?
Paul Zelano says
Can you substitute Cabbage for Spinach? Not a huge fan of Spinach, but I love some cabbage.
Amanda Formaro says
I don’t see why not, but we haven’t tried that ourselves. :) Would love to hear how it was if you try it!
Shelley says
Made this fabulous recipe tonight. Came home at 4:30 after a frantic day and decided I was going to make it tonight before my 6:30 meeting. Started chopping onions and got my first of three phone calls while preparing the soup (I’m a REALTOR – my phone can ring all night). Since I was making Amanda’s Cooking Bone Broth Soup anyway, and it was simmering on my cooktop, I decided to replace the 32 ounces of vegetable broth with 16 ounces each of the bone broth and water. Oh. My. Goodness! What a wonderful exchange! (If you haven’t tried the Bone Broth, please do. My family loves it!) This is a super yummy, super fast, super easy, stuck to your ribs, serve it with cheese toast, kind of meal. We will definitely be having it again
Amanda Formaro says
Sounds wonderful Shelley, thank you so much for sharing and for your wonderful comment!
Kathy Deguido says
This soup was so delicious! I added fresh green beans as well! Easy to make and the best choice for after all those heavy holiday dishes! Loved it!
Amanda Formaro says
So glad you enjoyed it! It’s one of our favorites :)