Italian Corn And Rice Soup
Italian Corn And Rice Soup is a hearty, flavorful dish featuring a blend of vegetables, seasoned tomato base, and tender brown rice. Perfect for a comforting meal, it combines Italian-inspired flavors with wholesome ingredients, suitable for vegetarians and those seeking a nutritious, satisfying soup.
Ingredients
- 12 oz. chunky salsa
- 1 cup sodium-reduced tomato juice
- 1/2 cup quick cooking brown rice ⓘ
- 1 Tbsp. dried minced onion ⓘ
- 1 tsp. Italian seasoning ⓘ
- 1/2 tsp. instant chicken bouillon granules ⓘ
- 1/8 tsp. dried minced garlic ⓘ
- 1/8 tsp. pepper ⓘ
- 16 oz. frozen zucchini, carrots, cauliflower, lima beans, and Italian green beans ⓘ
- 1/2 cup shredded or grated Parmesan cheese (optional)
Instructions
- In a large saucepan, combine the chunky salsa, tomato juice, brown rice, minced onion, Italian seasoning, chicken bouillon granules, dried minced garlic, and pepper with 2 cups of water.
- Bring to a boil, then reduce heat.
- Cover and simmer for 10 minutes.
Tips & Substitutions
For a heartier soup, consider adding cooked shredded chicken or beans as a protein source. If quick-cooking brown rice isn't available, substitute with regular brown rice, adjusting the cooking time. Fresh vegetables like spinach or kale can enhance flavor and nutrition. Feel free to adjust the spice level by using mild or spicy salsa based on your preference.
Serving Suggestions
Serve the soup hot, garnished with grated Parmesan cheese for added flavor. It pairs beautifully with a side of crusty bread or a fresh garden salad for a complete meal. For a delightful twist, try it alongside Oven Fried Chicken Parmesan for a comforting Italian-inspired dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and gently warm on the stovetop over low heat, adding a splash of water or broth if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Corn And Rice Soup contains roughly 423 calories, with 12g protein, 51g carbohydrates, and 19g fat. It is an excellent source of vitamin C (28% of the Daily Value), protein (23% of the Daily Value), and iron (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 669mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables like zucchini, carrots, and cauliflower. Just chop them into bite-sized pieces and add them to the soup at the same time you would add frozen vegetables. This may require adjusting the cooking time slightly depending on the freshness and size of the vegetables.
Is there a vegetarian version of this soup?
Absolutely! To make this soup vegetarian, simply omit the chicken bouillon granules and use vegetable broth instead of water. This maintains the flavor while keeping the dish plant-based. You can also add more beans or lentils for additional protein.
How can I make this soup spicier?
To add some heat, consider using a spicier salsa or incorporating diced jalapeños or crushed red pepper flakes during cooking. Adjust the amount based on your heat preference. A dash of hot sauce just before serving can also elevate the spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).