You know all those Chicken Soup for the Soul books, well there should be a vegetarian version. I mean, we need comforting too. My house has needed a little extra love lately. We have been sick with something or another for, I swear, a solid month. And in my family, when you are sick – you get soup. I can thank my mom for this tradition. She makes a killer white bean and potato soup that always makes me feel better. But since we have been so under the weather I really haven’t even gone out to do much shopping. This soup came together with what we already had in the cupboards.
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Soul Food – Veggie Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A comforting vegetarian soup made with pantry staples like beans, rice, and spinach, perfect for soothing the soul and warming up on a chilly day.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1/2 yellow onion, diced
- 2 carrots, cleaned and chopped
- 1 package frozen spinach, thawed
- 1 cup (240 ml) cooked brown rice
- 1 can white beans, drained
- 1 can diced tomatoes
- 3-4 cups (720-960 ml) vegetable broth
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the chopped carrots and cook for another 5 minutes, stirring occasionally.
- Stir in the thawed spinach and cook for 2-3 minutes until heated through.
- Add the drained white beans and diced tomatoes to the pot, stirring to combine.
- Stir in the cooked brown rice.
- Pour in 3-4 cups of vegetable broth, depending on your desired soup consistency, and bring to a simmer.
- Season with salt and pepper to taste.
- Simmer the soup for 10-15 minutes to allow the flavors to meld together.
- Serve hot and enjoy.
Notes
- This soup is perfect for when you’re feeling under the weather.
- You can adjust the thickness by adding more or less broth.
- It’s a great way to use up pantry staples.
- If you prefer, you can substitute fresh spinach for frozen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 8
- Carbohydrates: 35
- Fiber: 7
- Protein: 8
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Rustic Italian Meatball and Potato Soup
- Miso-Coconut Noodle Soup
- 15-Bean Soup with Smoked Pork and Greens
- Creamy Cauliflower Soup with Garlic Bread
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes — the notes explicitly say you can substitute fresh spinach for frozen. Add it to the pot after the carrots and cook for 2-3 minutes until wilted, the same timing as the frozen version.
How do I adjust the soup’s thickness?
The recipe uses 3-4 cups of vegetable broth. The notes say you can add more or less broth to reach your preferred consistency — start with 3 cups for a thicker, stew-like result or use 4 cups for a brothier soup. 
Does the brown rice go in uncooked or pre-cooked?
The recipe calls for 1 cup of cooked brown rice, which is stirred in with the beans and tomatoes. Adding pre-cooked rice means it just needs to heat through, keeping the broth clear and preventing the rice from becoming mushy.
