This incredibly warm, nourishing, and flavorful rice and vegetable soup is your ideal companion for chilly evenings or a wholesome, easy-to-prepare meal any day of the week. What makes this recipe truly special is its adaptability; you can effortlessly customize it with whatever vegetables you have on hand, making it a fantastic way to utilize leftover produce and reduce food waste. It’s a truly comforting classic that brings both health and convenience to your kitchen. With hearty pinto beans, fresh spinach, and a medley of mixed vegetables, this soup is packed with nutrients and satisfying flavors, ready in just 30 minutes!

Whether you’re looking for a quick weeknight dinner, a healthy lunch option, or a simple yet delicious vegetarian dish, this rice and vegetable soup ticks all the boxes. It’s not just a recipe; it’s a template for countless delicious variations, perfect for families and individuals alike who appreciate wholesome, homemade goodness.

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  1 tbsp olive oil

  (A good quality olive oil adds a rich base flavor to your soup. Extra virgin olive oil is preferred for its health benefits.)

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  1 cup frozen mixed vegetables

  (Feel free to use your favorite blend of frozen veggies or a combination of fresh diced carrots, peas, corn, and green beans. This is where the soup’s versatility shines!)

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  2 bouillon cubes

  (Vegetable or chicken bouillon cubes work well here. You can also use 2 teaspoons of bouillon powder or about 4 cups of vegetable or chicken broth instead of water and bouillon.)

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  2 cups cooked pinto beans

  (Canned pinto beans, rinsed and drained, are a convenient choice. If using dried beans, ensure they are cooked thoroughly before adding. Other beans like kidney beans or cannellini beans can also be substituted.)

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  9 cups water

  (Adjust amount slightly if using broth. This quantity ensures a good, soupy consistency as the rice expands.)

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  ½ cup uncooked white rice

  (Long-grain white rice works best for this recipe, adding a lovely texture without becoming too sticky. You can also try brown rice for added fiber, but adjust cooking time as it will take longer to become tender.)

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  1 tsp salt

  (Season to taste. Remember that bouillon cubes can also contribute to saltiness, so it’s always best to taste and adjust towards the end of cooking.)

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  1 tsp pepper

  (Freshly ground black pepper adds a wonderful aroma and gentle heat.)

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  2 tsp onion powder

  (For a deep, savory onion flavor that complements the vegetables.)

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  2 tsp garlic powder

  (Essential for a robust, aromatic soup base. Fresh minced garlic can also be used, added with the mixed vegetables.)

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  1 tsp oregano

  (Dried oregano imparts a classic Mediterranean herbaceous note. Fresh oregano, finely chopped, can be used too.)

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  1 tsp paprika

  (Sweet paprika adds a lovely color and mild, fruity flavor. Smoked paprika can be used for a deeper, more robust taste.)

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  4 cups chopped spinach

  (Fresh spinach wilts down significantly. You can use baby spinach or roughly chopped mature spinach. If using frozen spinach, ensure it’s thawed and squeezed dry before adding.)

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  To begin, place a large, sturdy pot or Dutch oven on your stove over medium heat. Add the olive oil and allow it to warm up. Once the oil is shimmering and hot, carefully add the frozen mixed vegetables to the pot. Sauté the vegetables for about 3-4 minutes, stirring occasionally, until they start to soften slightly and their colors become vibrant. This step helps to develop their flavor.
  
  
  Next, introduce the bouillon cubes, cooked pinto beans, and the measured water to the pot. Stir well to ensure the bouillon cubes dissolve completely and all ingredients are evenly distributed. Now, add the uncooked white rice and all the seasonings: salt, pepper, onion powder, garlic powder, oregano, and paprika. Give everything a good stir once more to combine thoroughly.
  
  
  Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 20 minutes. Remember to stir the soup occasionally to prevent the rice from sticking to the bottom of the pot and to ensure even cooking. Continue simmering until the rice is perfectly tender and has absorbed much of the liquid, creating a rich, thick soup.
  
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  Once you’ve confirmed that the rice is tender and fully cooked, it’s time for the final touch. Stir in the chopped spinach. Continue to stir gently until the spinach completely wilts down, which should only take one to two minutes. The vibrant green of the spinach will beautifully complement the other vegetables. Once the spinach is tender-crisp, your delicious, homemade rice and vegetable soup is ready to be served hot.
  
  
  Ladle into bowls and enjoy immediately. For an extra flourish, you might garnish with a sprinkle of fresh parsley or a dash of hot sauce, if desired.
  

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