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–+ servings
hearty vegetable rice soup

Vegetable Rice Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine International
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 2 carrots sliced
  • 2 stalk celery sliced
  • 1 bell pepper diced
  • 6 cup vegetable broth
  • 1 cup white rice
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and minced garlic, sauté until onion is translucent.
  • Stir in sliced carrots, celery, and bell pepper, cook for 5 minutes.
  • Pour in vegetable broth and bring to a boil.
  • Add rice, thyme, salt, and black pepper, and reduce heat to simmer.
  • Cook until rice is tender, about 20 minutes.
  • Stir in frozen peas and cook for another 5 minutes.
  • Remove from heat and let the soup rest for 5 minutes.
  • Garnish with chopped parsley before serving.

Notes

For an extra burst of flavor, consider adding a squeeze of lemon juice or a sprinkle of grated Parmesan cheese just before serving. Adjust the seasoning to your taste, and if you prefer a thicker consistency, reduce the amount of broth slightly or add more rice.
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