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Hearty Garden Vegetable Soup

Adding vegetables in stages is the key here; everything gets cooked perfectly without turning to mush. The rice cooks right in the pot, soaking up all the flavor from the broth.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion ~1.5 cups, diced
  • 4 medium carrots diced
  • 3 large celery ribs diced
  • 4 cloves garlic minced
  • 12 cups vegetable broth
  • 1.5 lbs Yukon Gold potatoes diced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1/2 cup long-grain white rice
  • 1 bay leaf
  • 1 red bell pepper diced
  • 2 cups broccoli florets
  • 1 cup green onions sliced
  • 2 tsp kosher salt to start
  • 1 tsp ground black pepper

Instructions

  • Heat oil in large Dutch oven over medium-high heat.
  • Sauté onion, carrots, and celery 8-10 minutes until softened.
  • Add garlic, cook 1 minute.
  • Add broth, potatoes, tomatoes with juice, rice, and bay leaf.
  • Bring to boil, reduce heat, simmer 15 minutes.
  • Add bell pepper and broccoli, simmer 7-10 minutes until potatoes and rice are tender.
  • Remove bay leaf, stir in green onions, salt, and pepper.

Notes

Broccoli should remain slightly crisp. Adjust seasoning to taste before serving.