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Loaded Vegetable & Wild Rice Soup

Loaded Vegetable and Rice Soup is the perfect healthy meal! Quick and easy to make, it will be a family staple!

Course Main Course, Soup
Cuisine American
Keyword vegetable rice soup
Prep Time 5 minutes
Cook Time 50 minutes
Servings 8 servings

Ingredients

  • 1 TBS butter
  • 1 medium onion diced
  • 2 garlic cloves peeled and minced
  • 3 celery stalks chopped
  • 1 cup baby carrots sliced in half
  • 1 medium zucchini sliced in half, then into ½ moons
  • 8 ounces mushrooms roughly chopped
  • 1 small butternut squash peeled, seeded, and chopped into bite sized cubes
  • ½ teaspoon black pepper
  • ¼ teaspoon salt plus more to taste
  • 8 cups vegetable broth or chicken broth reduced sodium
  • 1 cup water
  • 4 sprigs fresh thyme leaves removed and stems discarded
  • ½ cup Long Grain & Wild Rice

Instructions

  1. In a large stock pot or Dutch oven, add butter and melt over medium/high heat. Add onions, garlic, celery, and saute for 2 minutes. Add baby carrots, zucchini, mushrooms, butternut squash, salt, and pepper; saute for 2-3 more minutes.

  2. Add vegetable broth, water, and thyme leaves, cover and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes. Add rice, cover and cook for 20-25 minutes stirring occasionally.

  3. Serve and enjoy!

Recipe Notes

First published September 2015. Updated December 2023.