Vegetable Rice Soup


I had four cups of rice leftover and I needed to use it up. It was another one of those days that I didn’t want any meat. Now those that have been following me know how much I love the product Better Than Bouillon! It makes the best chicken, beef or vegetable base for soup that you can buy instead of making it from scratch. If you have never tried it, you should and those that do use it know how wonderful it tastes already.






In a medium pot, combine hot water and

Better Than Bouillon. Stir over medium

heat until combined. Add all of the rest of

the ingredients except for the rice. Bring

to a boil and then reduce to a simmer.

Simmer until the vegetables are tender.



Add the cooked rice and stir.

Cook just until hot and serve.


Vegetable Rice Soup



  • 1 large onion, diced in large pieces
  • 6 carrots, peeled and chopped into 1/2” pieces
  • 3 celery stalks, chopped into 1/2” pieces
  • 12 cups hot tap water
  • 5 Tbl “Better Than Bouillon”
  • 4 cups cooked rice
  • 1/2 tsp dried thyme
  • 1/2 tsp pepper

***You can use 96 oz of chicken broth in place of the water and Better Than Bouillon but you will need to season it. There is salt in the Better Than Bouillon and that is why I didn’t add any.***


  1. In a medium pot over medium heat combine hot water with the Better Than Bouillon until combined. (or pour chicken broth into the pot)
  2. Add all of the rest of the ingredients except for the rice.
  3. Bring to a boil, reduced to a simmer. Simmer until the vegetables are tender.
  4. Add the rice, stir and cook just until hot then serve.


  1. We love the beef and chicken one . In the last 2 weeks we have made 2 big pots of chicken noodle . We also have the vegetable one but haven’t gotten around to trying it yet. Now I have a recipe . Thanks for sharing.

  2. Lol I’m usually the opposite- make the soup and use the leftovers for rice pudding! It looks yummy and we’re about to get soup weather!

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