Description
A comforting and hearty vegetable soup with rice, perfect for a warm meal.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium sweet onion (finely chopped)
- 1 carrot (peeled and finely diced)
- 2 cloves garlic (minced)
- ½ tsp paprika
- ½ tsp dried oregano
- 1 can diced tomatoes (with juices, 28oz can)
- 4 cups chicken broth
- 1 cup water
- ⅔ cup long-grain white rice (uncooked)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp tomato paste
- 2 tbsp chopped fresh basil (optional)
Instructions
- Heat extra virgin olive oil in a large pot over medium heat.
- Add the onion and carrot and cook for 5 minutes, until softened.
- Stir in the garlic, paprika, and oregano and cook for 30 seconds.
- Add the diced tomatoes, broth, water, tomato paste, salt, and pepper. Stir well to combine.
- Stir in the rice and bring the soup to a gentle boil.
- Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the rice is tender and the soup thickens.
- Taste and adjust seasoning as needed.
- Stir in the basil just before serving if desired.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Leftover soup can be refrigerated and reheated.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg