Easy Vegetable and Rice Soup

This easy vegetable and rice soup is a hearty and flavorful meal that's perfect for a cold night. It's made with simple, everyday ingredients and comes together in just 30 minutes.

I first came across this recipe in a cookbook my grandmother gave me when I was just starting to learn to cook. It was one of the first soups I ever made, and it quickly became a family favorite. Over the years, I've tweaked the recipe a bit, but the basic ingredients and method have remained the same. This soup is now a staple in my kitchen, and I make it all the time, especially during the winter months. It's always a hit with my family and friends, and it's a great way to use up leftover vegetables.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 cup chopped tomatoes
• 4 cups vegetable broth
• 1 cup brown rice
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium.
2. Add the onion, carrots, celery, and cook until softened, about 5 minutes.
3. Add the tomatoes and cook for another 2 minutes.
4. Add the vegetable broth, brown rice, peas, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the rice is cooked through.
6. Serve hot.

Why It Works

• The combination of vegetables and rice in this soup makes it a hearty and filling meal.
• The simple ingredients and method make this soup easy to prepare, even for beginners.
• This soup is a great way to use up leftover vegetables.
• This soup is a good source of vitamins and minerals.