This cozy brown rice soup is simple, nourishing, and easy to make with pantry staples. A comforting, everyday soup. Perfect for meal prep.
If you're craving more cozy soups, try my chickpea noodle soup, lentil vegetable soup recipe, or vegan lasagna soup.
Do you ever find yourself aimlessly scrolling through recipes, trying to find something nutritious and easy to make that also tastes good?
That was me years ago, before I discovered the Blue Zones diet. Their simplistic yet delicious way of eating checks off all the boxes for me.
Today, I want to share one of my favorite Blue Zones-inspired soup recipes that’s also perfect for vegan meal prep.
Why you’ll love this recipe
- Easy and simple
- Nutrient-packed
- Adaptable
Jump to:
Holistic approach
During my transition to a healthier lifestyle, I learned the value of nourishing our bodies as well as our hearts. This way of life is a holistic approach to living, embracing all aspects of our life — mind, body, and soul.
How we live our lives has as much importance as how we eat — it’s all connected. If you’re unfamiliar with the Blue Zones, I highly recommend reading the book; it’s life-changing.
"A long healthy life is no accident. It begins with good genes, but it also depends on good habits." — Dan Buettner
This soup is my way of embracing the age-old wisdom from these regions. It’s a recipe I always come back to for its adaptability and ease.
There’s nothing quite like a warm bowl of soup with some crusty bread, shared with the people who matter most in our lives.
Tested tips
- Even cooking: Dice veggies to a uniform, small size. This ensures they become tender at the same rate.
- Spice layering: Add half the spices while sautéing veggies and the other half when adding water or broth. This develops a more nuanced flavor.
- Taste as you go: Especially when seasoning with spices, taste the soup at various stages of cooking. It’s easier to build flavor than to correct over-seasoning.
- Storage: This soup lasts in the refrigerator for up to 5 days in an airtight container.
- Freezing: This soup freezes well. I like to make a double batch and freeze it in individual servings for a quick, anytime meal.
Want more delicious soup recipes? Try my vegan cabbage roll soup, slow cooker bean soup, or this vegan enchilada soup.
Optional additions
- Spinach or kale
- Chickpeas or lentils
- Cilantro
- Red pepper flakes or jalapeño
- Zucchini or bell peppers
- Mushrooms
- Lemon or lime zest
- Frozen corn
- Tofu or tempeh
Perfect pairings
- Crusty whole-grain bread with a tomato, cucumber, and onion salad.
- My creamy homemade hummus recipe with pita bread or naan.
- These air-fryer sweet potato wedges or this air fryer potato wedges recipe.
- Pair this brown rice soup with this easy vegan sandwich or my vegan chickpea salad sandwich.
Brown Rice Soup FAQs
You can use either short-grain or long-grain brown rice in this recipe. Short-grain tends to be a little chewier, while long-grain is a bit fluffier.
Yes! Try other whole grains like quinoa, barley, or farro.
This soup is naturally gluten-free as long as you use gluten-free bouillon or vegetable broth.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Brown Rice Soup
Ingredients
- 2 cups cooked brown rice, pre-made
- 8 cups water, OR vegetable broth and omit vegan bouillon cubes
- 2 vegan bouillon cubes
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- 6 cloves garlic, minced
- 3 stalks celery, chopped
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon thyme
- ⅛ teaspoon cayenne
- 2 teaspoons salt or to taste
- 20 turns pepper, OR to taste
- Top with fresh parsley, homemade croutons, or a squeeze of lemon (optional)
Instructions
- If you have a rice cooker or instant pot, make the brown rice. Or prepare brown rice on the stovetop if not already made.
- Heat olive oil in a soup pot on medium heat. Add onions, carrots, celery, and garlic. Sauté until softened, about 5–10 minutes. Add in water, 1 tablespoon at a time if needed, so the veggies don’t dry out.
- Add all seasonings except salt and stir.
- Add water and bouillon or stock.
- Bring to a boil on medium-high heat, partially covering.
- Once boiling, reduce heat to medium-low and partially cover.
- Let the soup simmer on a low rolling boil for about 20 minutes.
- Add in cooked rice and stir, letting it sit for a few minutes.
- Turn off the heat.
- Add salt.
- Taste and adjust seasonings to your preference, and add optional items if using.
- Serve and enjoy!
- Meal Prep Instructions
- Chop your vegetables and store them in an airtight container.
- Cook the brown rice ahead of time using a rice cooker, instant pot, or stovetop method. Store the cooked rice in an airtight container in the fridge. Cooked brown rice can be refrigerated for about 4 days.
- Proceed with the recipe when ready.
Video
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This soup is simple, comforting, and has so much flavor! It’s one I make again and again, especially when I want something delicious and easy.