Mixed Veg, Broth Mix & Rice Soup - a hug in a bowl

Let’s be honest — some days just need a big bowl of something warm, soothing and full of goodness. Maybe it’s drizzling outside, or maybe you’re just feeling a little tired around the edges. On those days, this Mixed Veg, Broth Mix & Rice Soup is exactly the kind of kitchen cosiness that hits the spot.

It’s wholesome, it’s filling, and it uses those ingredients that often lurk in the back of the cupboard or freezer — dried broth mix, frozen veg, a few pantry bits — all simmered together to create something far greater than the sum of its parts.

This is the kind of soup that smells like home. It bubbles away on the hob while you potter around the kitchen, and when it’s ready, it’s thick, savoury and soul-hugging. A simple soup, yes, but with the sort of flavour that tastes like someone’s looked after you.

Let’s get into it, shall we?

Ingredients (Serves 4–6):

For the soup:

• 150g dried broth mix (usually a mix of lentils, split peas and barley)
• 1 medium onion, finely diced
• 2 sticks celery, finely diced
• 2 medium carrots, peeled and diced
• 2 garlic cloves, finely chopped
• 1 large potato, peeled and cut into small cubes
• 1 bay leaf
• 1 tsp dried thyme
• 1½ litres vegetable stock (about 3 stock cubes dissolved in boiling water)
• 150g frozen mixed vegetables (peas, sweetcorn, green beans — whatever you like)
• 100g cooked rice (white or brown)
• Salt and black pepper, to taste
• A handful of fresh parsley, chopped (optional)

To serve:

• Crusty bread or warm buttered rolls
• Grated cheese (mature cheddar or Red Leicester is lovely)
• A swirl of cream or drizzle of olive oil (optional)

Step-by-step method:

1. Start by soaking your broth mix. If you’re planning ahead, pop the mix into a large bowl, cover with cold water, and leave to soak overnight. If you’re short on time, do a quick soak: pour boiling water over the mix, leave it for 1 hour, then drain and rinse.

This step helps reduce the cooking time and makes the pulses easier to digest. Once soaked, drain and rinse well.

2. In a large soup pot, drizzle in a little olive oil or a knob of butter. Add the diced onion, celery, and carrots. Cook over medium heat for 5–7 minutes, stirring occasionally, until the veg is soft and starting to sweeten. This is your flavour foundation — don’t rush it.

Add the garlic and stir for another minute until fragrant.

3. Now tip in your soaked and drained broth mix, followed by the diced potato. Stir everything together and let it warm through for a minute or two.

4. Add the bay leaf, dried thyme, a good pinch of salt and plenty of freshly cracked black pepper. Pour over the hot vegetable stock and give everything a good stir.

Bring the soup up to a gentle boil, then reduce to a simmer. Cover loosely with a lid and cook for 45–50 minutes, stirring now and again to stop anything catching at the bottom.

5. Once the broth mix is tender and the soup has thickened, stir in your frozen veg and cooked rice. Simmer for another 10–15 minutes until the frozen veg is soft and the rice is warmed through.

Give it a final taste and adjust seasoning. Don’t be afraid to be generous with the black pepper here — it adds a little warming kick that pairs beautifully with the creamy pulses and soft veg.

6.Ladle into big bowls or mugs, top with a sprinkle of chopped parsley and, if you fancy, a swirl of cream or a drizzle of olive oil. Add grated cheese on top if you’re feeling indulgent (always yes from me), and serve with something crusty to mop it all up.

A few cosy tips:

Swap-ins and add-ons:

• No broth mix? Use just red lentils and pearl barley — around 75g of each.
• Fancy a smoky hit? Add a teaspoon of smoked paprika or a splash of Worcestershire sauce.
• Leftover roast chicken? Add shredded bits in with the rice for a heartier version.
• Want to keep it vegan? This soup is naturally vegan if you skip the cheese and cream at the end.

Make-ahead magic:

This soup keeps beautifully in the fridge for up to 4 days and freezes like a dream. It actually tastes better the next day, once everything’s had time to mingle. Reheat gently on the hob or in the microwave, adding a splash of hot water or stock if it’s thickened too much.

Batch it up:

Double the recipe if you’ve got a big pot. It’s a brilliant one to portion up for weekday lunches or to stash away in the freezer for days when cooking feels like a bit too much effort.

Why we love this soup

It’s the kind of soup that doesn’t shout for attention. It just quietly comforts. Full of fibre, plant-based protein, veg and wholegrains, it’s not just hearty, it’s genuinely nourishing too.

I love how humble it is — no faff, no fancy ingredients — but it delivers every single time. You can make it with whatever you’ve got in the fridge or freezer, it doesn’t mind. The sort of recipe that feels like an old friend — dependable, warm and always welcome.

Pair it with a chunky knit jumper, a rainy afternoon, and something good on telly, and you’ve basically got the recipe for the perfect day in.

That’s everything you need to make this beautiful, belly-warming Mixed Veg, Broth Mix & Rice Soup. A true cupboard staple turned weeknight saviour. Whether you enjoy it with melted cheese toasties, or just with a big spoon and a blanket, I hope it brings you as much comfort as it does in my kitchen.

Until next time — keep your ladle handy, your stock cubes stocked, and never underestimate the magic of a simmering pot.

With love and ladles, from my cosy kitchen to yours.