rice soup with mixed vegetables


This is another meal leftover turned into soup, but the recipe is presented from scratch. You can use uncooked rice, added with the other vegetables, or you can fully cook the rice first to release more of the starch in the broth.

I often add several vegetables or use a vegetable mix to my soups. I serve them with the soup, or as a side dish for a meal. 


This is what you need for 4 servings:

  • 1/4 cup parboiled rice, 
    5-10 minutes cooking time
  • 1 qt. chicken stock (Pic2)
  • S&P
  • mixed vegetables of your choice.
    I used:
    • 1 cup potatoes, diced
    • 1 cup tri-color bell pepper mix
    • ½ cup broccoli florets
    • ½ cup cauliflower florets
    • ½ onion
Pic1: rice soup with mixed vegetables



Pic2: cook the rice
Pic3: add vegetables
Pic4: partially blended