Veggie Soup with Brown Rice and Pasta



I’m still running with the quick soup meal.  I planned to make this vegetarian but realized I only had Better Than Bouillon chicken base so I used that instead of their vegetable base.  No big deal.  I save my pecorino romano cheese rinds for soups like this and threw one in to flavor the broth.  YUM!  I also added in some jarred lemon grass.  I intended to add a tablespoon or two of lemon juice but forgot.  It wasn’t needed but I keep wanting to try fresh lemon juice in soup.  For veggies I used fresh carrot, celery, shrooms, onion, and garlic along with some frozen peas and corn.  I didn’t make this soup too brothy, just enough to cover the brown rice and pasta.  We had leftovers and as you can imagine it was even more flavorful the next day!




Vegetable Soup with Brown Rice and Pasta

  • 1 cup uncooked brown rice
  • whole wheat rigatoni, I used about 1/3 of a box
  • 2 medium carrots, half chopped into 1/2″ chunks the other half chopped smaller
  • 3 celery stalks, half chopped into 1/2″ chunks the other half chopped smaller
  • onion, chopped
  • garlic, minced
  • 6 mushrooms, chopped
  • 1/4 cup, chopped parsley
  • 3 tablespoons, jarred lemongrass
  • 1/4 cup frozen corn
  • 1/2 cup frozen peas
  • pecorino romano rind
  • bay leaf
  • s&p
  • olive oil
  • 5 cups water
  • 3 teaspoons Better than Bouillon chicken base
  1. Cook brown rice.  1 cup brown rice to 1 3/4 cup water.  Bring to a boil (do not rinse rice), cover, and simmer for 50 minutes.  Leave covered and set aside.
  2. Cook pasta according to package.  Rinse and set aside.
  3. In a pot heat up some olive oil and add the carrot, celery, garlic, and onion.  Cook a few minutes until fragrant.
  4. Add water, cheese rind, parsley, bay leaf, chicken base, lemon grass, peas, corn, and mushrooms.  Season with s&p.  Bring to a boil and then lower heat and simmer for 20 minutes.
  5. Place noodles and rice in a bowl, top with soup.  I let the soup heat up the rice and pasta which was perfect.  The soup was warm but not hot, the perfect temperature for a warm night.
       ** If you have leftovers store the noodles and rice separate from the soup.  This way when you reheat it you can simmer the soup for a bit and not
           overcook the noodles and rice.

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