Vegetable Rice Soup

A delicious soup that is an easy crowd pleaser.  Add some bread on the side and you’ve got a great meal.  Consider doubling it to stock your freezer with some yummy soup!


  • 1 onion
  • 5 cloves garlic, minced
  • 6 1/2 cups water/broth, depending on your salt preference – I did about 2/3 broth, 1/3 water
  • 1 can white beans (I used unsalted)
  • 3/4 cup brown rice (uncooked)
  • 2 (15 oz) cans diced tomatoes or 2 lbs of tomatoes, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cups mushrooms, chopped (optional – my daughter prefers without)
  • 1 bay leaf
  • 1 tsp marjoram
  • 1 tsp oregano
  • 1 bunch Swiss chard, stems discarded; leaves chopped
  • 1/4 – 1/2 cup fresh basil, chopped

In a soup pot, saute onion for about 5 minutes.  Add garlic and saute a few minutes more.  Add all other ingredients except Swiss chard and basil.  Bring to a boil and simmer until rice is tender (about 45 minute – 1 hour).  Add Swiss chard and simmer 5 more minutes.  Add basil.  Stir well and serve.

Based on this recipe.


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