Lemon Rice Soup

Prep: 15 minutes Cook: 45 minutes


By Tiffany Hobson


  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, halved lengthwise then diced
  • 4 stalks celery, halved lengthwise then diced
  • 1 tsp dried oregano leaves
  • several twists of freshly cracked black pepper
  • 32 ounces vegetable broth
  • 4 cups water
  • 2 zucchini, diced
  • 1/2 cup Jasmine or any short-grain rice (see note below)
  • 1 bay leaf
  • 1/4 cup fresh lemon juice


In a non-stick 6-quart pot, dry saute the onion, garlic, carrots and celery stocks until vegetables become translucent over medium heat (about 5-10 minutes), stirring occasionally. Add the oregano and several twists of freshly cracked black pepper and stir. Add the vegetable broth and water and bring to a boil with the lid on. Stir in the zucchini, rice and bay leaf. Reduce heat to simmer and cook, covered, for 20 minutes or until the rice has cooked thoroughly. Add the fresh lemon juice and stir.

Note: Traditionally, the Greek's would use either Glace (a medium grain rice that works well in soups) or Kastano (a brown rice). The Jasmine rice makes the soup lighter than another short-grain brown rice; however, you may you any short-grain rice for this recipe. You may increase the rice to 1 cup for a heartier soup. If desired, add salt and pepper to taste.