Loaded with vegetables, this warming soup is rich in nutrients and fiber.


5 stars 5 stars 5 stars 5 stars 5 stars (14 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 15 mins
Cooking Time: 40 mins

Yield: 8 x approx. 1-1/2 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 6 cup water
  • 2 garlic cloves, crushed
  • 2 medium onions, sliced
  • 1 carrot, sliced
  • 1 zucchini, sliced
  • 1 1/2 cup sliced celery
  • 7 oz potatoes, diced
  • 1 tsp dried thyme
  • 2 chicken stock cubes
  • 1 (14 oz) can chopped tomatoes
  • 3 oz long grain rice
  • 1 (10 oz) can cannellini or butter beans, drained and rinsed
  • 1 cup peas
  • 1 Tbsp chopped fresh parsley


Heat a little of the water and cook garlic, onion, carrot, zucchini, and celery until onion is transparent.

Add remaining water, potatoes, thyme, stock cubes, and tomatoes and simmer for 15 minutes. Add rice and cannellini beans and simmer for 15 minutes or until rice is tender. Add peas and simmer until cooked. Stir in parsley.

Soup will thicken on standing; add extra water if necessary.


Served with a crusty roll, this soup is a meal on it's own.

Serving suggestion is not included in the nutritional analysis.