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Rice and Vegetable Soup by Caras Carin » Empowered Women's Channel
I am Cara Carin, an eating disorder survivor who turned an unhealthy relationship with food into an extremely positive and fun one! Transition to a predominantly raw, vegan diet was a key factor in healing; as focusing on the health benefits instead of the calorie and carbohydrate content of foods proved to have a powerful effect on how I related to food and ultimately how I treated my body. I am a healthy recipe maker, food photographer and yogi trying to live fully, one meal at a time. Based in Los Angeles, CA

I’ll be honest, it doesn’t get that cold in southern California, but if you ask a SoCal resident like me we might try to argue with you that it does. This past winter was a rollercoaster of hot, cold, hot, cold and I found myself relying on this simple and delicious vegetable soup to get me through it. If you prefer broth-based and chunky then chances are you will love this soup and have it on high rotation during the colder months too. It is super easy to make, loaded with vegetables and is an ideal option to freeze and have on hand for short notice. Because it is a veggie broth base, you can easily substitute the different vegetables depending on what is available in your region and in your kitchen. Enjoy!

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A Simple and Delicious Rice and Vegetable Soup


  • 8 cups water
  • 2 tablespoons olive oil
  • 3 vegetable bouillon cubes
  • ½ cup long grain rice
  • ½ cup petite green peas
  • 2 small Yukon gold potatoes diced
  • 2 carrots, thinly sliced
  • 2 celery ribs, thinly sliced
  • 1 small onion, finely chopped
  • 6 asparagus, sliced
  • 2 mushrooms, finely chopped
  • 2 teaspoons dried rosemary
  • 1.2 tsp ground ginger
  • 2 tsp fine sea salt
  • Freshly ground pepper


In a large soup pan, bring water to a boil then add the bouillon cups and stir until they dissolve. Stir in all ingredients except ginger,  salt and pepper. Set heat to medium low, cover with a lid and let simmer for 30-40 minutes. Stir every 10 minutes or so.  Then remove lid, stir in remaining spices and serve.

Yield: 4-6 servings