This Fresh Summer Vegetable and Rice Soup is made from just-picked garden vegetables at the peak of summer. No worries, though! You can make this recipe with any seasonal vegetables for a light and healthy meal.

See how I make this soup in the video below, straight from the timestamp! Feel free to watch the rest of the video for more 🙂

Fresh Summer Vegetable and Rice Soup

Packed with healthy vegetables and herbs for tons of flavor!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Soup

Cuisine Mediterranean

Servings 6 people

Ingredients

  

• olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3 carrots, peeled and chopped
• 2 zucchini, chopped
• 4 medium potatoes, chopped
• 2 handfuls green string beans, chopped
• 1 cup rice
• 6 cups water (more if necessary to cover)
• 1 tbsp chicken boullion powder
• small bunch fresh oregano, chopped
• 2 bay leaves
• salt and pepper
• 1 lemon, cut in wedges, for serving

Instructions

 

• Heat olive oil in a deep soup pot over medium heat.
• Add chopped onion and garlic to the oil. Sprinkle with a little salt, and stir.
• Once the onion and garlic are translucent, add all the chopped vegetables.
• Pour water to just cover the vegetables. Add 1 cup of rice and stir.
• Season with chicken boullion powder, oregano, salt, pepper, and add bay leaves.
• Bring to a boil, and then simmer on low for 45 minutes. Stir occasionally and add more water if needed for the rice.
• Serve with a drizzle of lemon juice and a turn of olive oil over each bowl.

Keyword fresh vegetable soup, summer vegetable and rice soup, vegetable and rice soup