Rice and Vegetable Soup
This rice and vegetable soup is warm, nourishing, and easy to customize with whatever veggies you have on hand.
Servings: 6 servings
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
