Brown Rice Vegetable Soup

Brown Rice Vegetable Soup
Makes 4-6 Servings


  • 1T olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped small
  • 2 carrots, chopped small
  • 8C vegetable broth (I'm a huge fan of Vegetarian No Chicken Broth from Imagine Foods)
  • 1C uncooked brown rice
  • 1 (15oz) can navy beans, drained and rinsed
  • 1 (150z) can kidney beans, drained and rinsed
    Salt, pepper, red pepper flakes (optional) to taste.


  • Heat oil in a large soup pot. Add onion and a pinch of salt, pepper, and red pepper flakes. Heat until onions are translucent, 2-3 minutes.
  • Add celery and carrots, stir to combine and cook until tender, 5-7 minutes.
  • Add broth, stir to combine.
  • Add brown rice, stir to combine, and bring mixture to a boil. Cover pot, and reduce heat. Allow mixture to simmer around 35 minutes.
  • Add navy and kidney beans, stir to combine, cover pot and cook an additional 10-15 minutes, or until rice is cooked to desired doneness.