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Winter Vegetable & Rice Soup
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2 tablespoons Land O Lakes® Butter

1 large (1 cup) onion, chopped

1/2 cup uncooked long grain rice

4 medium (2 cups) carrots, sliced

2 medium (2 cups) parsnips, sliced

3 (14-ounce) cans vegetable broth

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried marjoram leaves

1/4 teaspoon pepper

1 cup frozen sweet soybeans  

 *Substitute 1 cup frozen peas.

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan until sizzling; add onion. Cook over medium-high heat 2-3 minutes or until onion is crisply tender. Add all remaining ingredients. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until mixture comes to a boil.

  2. STEP 2

    Reduce heat to medium. Cover; cook, stirring occasionally, 8-10 minutes or until parsnips and carrots are tender.

Tip #1

Parsnips are a root vegetable similar in shape and appearance to carrots, but are larger and creamy white to creamy light yellow in color. Fresh parsnips are available all year, but peak season is fall and winter. The texture of cooked parsnips is similar to potatoes or carrots and the flavor is sweeter than a carrot. Look for small to medium parsnips for best flavor and texture. Store in plastic bags in refrigerator up to 1 month.

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