Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 cups vegetable broth (or chicken broth for a richer flavour) (approx. 1.9 Litres)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup long-grain white rice, uncooked (approx. 200g)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in vegetable broth and diced tomatoes (with their juice). Stir in Italian seasoning, salt, and pepper. Bring to a boil.
  3. Reduce heat to a simmer. Add uncooked rice, stir, and cover. Simmer for 20 minutes, or until rice is tender.
  4. Stir in frozen peas and corn. Cook for another 5 minutes, or until the vegetables are heated through.
  5. Remove from heat. Stir in fresh parsley. Taste and adjust seasonings as needed. Serve hot. This is a vegetable rice soup.