Brown Rice Soup

This cozy brown rice soup is simple, nourishing, and easy to make with pantry staples. Hearty enough to be satisfying, but light enough for everyday meals.

Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Main Course, Meals, Soup

Cuisine: Universal

Servings: servings

Author: Julie Gaeta

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)

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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.

Nutrition