It might seem like an odd time of year to be posting a soup recipe but in my opinion, soups can be enjoyed year round, especially light and delicious vegetable soups like this recipe. Simple Sunday Vegetable Rice Soup is a tasty broth based soup inspired by the flavors of the Mediterranean that’s filled with fresh herbs, a hint of rice, and flavorful vegetables like artichoke hearts, Brussels sprouts, tomatoes, capers and more. The finished soup tastes filling and comforting without weighing you down. This is the ideal recipe to have simmering on a lazy, Sunday afternoon when you’re looking for an easy yet yummy meal. To round out the meal, try serving the soup with a fresh salad and some gluten free bread (like Savory Pumpkin Socca, Classic Cornbread, Spinach Biscuits, or Fast Focaccia).
Simple Sunday Vegetable Rice Soup
Click Here for Printable Recipe
1/2 teaspoon extra virgin olive oil
1 teaspoon jalapeno, finely minced
1 garlic clove, minced
1/4 cup green bell pepper, chopped
4-5 Brussels sprouts, quartered
1/2 of a medium carrot, chopped
1 (14.5 ounce) can fire roasted diced tomatoes
1 cup cooked brown rice
4 cups low-sodium chicken broth, check for gluten
1 bay leaf
1 teaspoon dried basil
1 teaspoon smoked paprika
3-4 sprigs fresh thyme
2 cups baby spinach
4 canned quartered artichoke heart pieces, chopped
2 teaspoons capers, drained and chopped
1/4 cup fresh parsley, chopped
Salt & Pepper
1. Add olive oil to a large saucepan and bring to medium heat.
2. Stir in jalapeno and garlic; sauté for 30 seconds.
3. Add bell pepper, Brussels sprouts, and carrots to saucepan. Sauté 8-10 minutes, or until vegetables are slightly tender. Season with salt and pepper.
4. Stir in diced tomatoes, cooked rice, and broth until combined. Add in bay leaf, basil, paprika, and thyme sprigs (leaves will fall off during cooking). Stir to combine, then season with salt and pepper.
5. Raise heat to high and bring soup to boil, stirring occasionally. Reduce heat to low, and partially cover pot with a lid. Let soup simmer, stirring from time to time, at least 15 minutes and up to an hour.
6. Add in spinach, artichoke hearts, capers and parsley. Cook soup 3-5 minutes more, or until spinach is slightly wilted and vegetables are heated through. Remove thyme stems and bay leaf.
7. Taste for seasoning, then ladle soup into 4 bowls and enjoy!
Nutrition Information--approximately 105 calories per serving (1/4 of the recipe)