Rice and Vegetable Soup
This rice and vegetable soup is warm, nourishing, and easy to customize with whatever veggies you have on hand.
Ingredients
- 1 tbsp olive oil
- 1 cup frozen mixed vegetables
- 2 bouillon cubes
- 2 cups cooked pinto beans
- 9 cups water
- ½ cup uncooked white rice
- 1 tsp salt
- 1 tsp pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 4 cups chopped spinach
Instructions
- To a large pot on the stove, add in the olive oil over medium heat. Once the oil is hot add in the mixed vegetables, cook them for 3-4 minutes now add in the bullion cubes, pinto beans, water, uncooked rice, and seasonings stir well. Cover with a lid and let simmer for 20 minutes, stirring occasionally until the rice is tender.
- Once the rice is tender stir in the spinach and let the spinach wilt down for one-two minutes then you can serve.
Nutrition
Calories: 193kcal | Carbohydrates: 34g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 758mg | Potassium: 482mg | Fiber: 8g | Sugar: 1g | Vitamin A: 3587IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
Excited to try this out this evening. Looks amazing.
This recipe is super easy to make and is really delicious! I used 4 cups of bone broth in addition to 1 bouillon cube and the rest water and did add a cup of sweet potatoes as well but overall a huge hit with the family. Will be adding to the rotation!