Vegetable and Rice Soup

Soups are very good for you and healthy and it’s good to eat them even in summer because soups help with digestion and of course, are really delicious and this Vegetable and Rice Soup is no exception.

Some people don’t like to eat soups in the summer, but if you don’t like warm soups, you can also eat cold soups, like cucumber or tomato soup, they’re equally delicious and easy to make.

Ingredients:

• 1 onio
• 1/2 a stalk of celery
• 1 clove of garlic
• 1 big carrot
• 50 g of green beans
• 100 g of rice
• 1 teaspoon of tomato paste
• 3 tablespoons of tomato sauce
• 2 L of vegetable stock
• salt, pepper
• fresh parsley

• 50 g of peas

In a soup pot add 1 tablespoon of olive oil and saute the onion, celery, and carrot for 6-7 minutes. Add the garlic clove and saute for 2 more minutes.

Add the green beans, season with salt and pepper, add the tomato paste and sauce. Fill the pot with the vegetable stock.

Bring the soup to a boil and then let it simmer for 15 minutes. After 15 minutes, add the rice and cook for 7 more minutes until the rice is soft, but not mushy.

At the end, add the peas, the fresh parsley and let the soup rest for 10 minutes with the lid on before you serve it. Serve warm. 🙂

Vegetable and Rice Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Print

Ingredients

• 1 onion
• 1/2 a stalk of celery
• 1 clove of garlic
• 1 big carrot
• 50 g of green beans
• 100 g of rice
• 1 teaspoon of tomato paste
• 3 tablespoons of tomato sauce
• 2 L of vegetable stock
• salt, pepper
• fresh parsley
• 50 g of peas

Instructions

1. In a soup pot add 1 tablespoon of olive oil and saute the onion, celery and carrot for 6-7 minutes. Add the garlic clove and saute for 2 more minutes.
2. Add the green beans, season with salt and pepper, add the tomato paste and sauce and fill the pot with the vegetable stock.
3. Bring the soup to a boil and then let it simmer for 15 minutes. After 15 minutes, add the rice and cook for 7 more minutes until the rice is soft, but not mushy.
4. At the end, add the peas, the fresh parsley and let the soup rest for 10 minutes with the lid on before you serve it.

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