Vegetarian Kharcho Soup

This vegetarian Kharcho-inspired soup combines rice, tomatoes, vegetables, garlic, and warming spices in a hearty broth. Chili pepper adds heat, while coriander, cumin, fresh herbs, and a squeeze of lemon bring layers of savory, bright flavor.

Traditional Georgian Kharcho is commonly made with meat and can include walnuts and other distinctive seasonings. This vegetable-based version keeps the comforting tomato-and-rice character while turning it into an easy vegetarian soup for a weeknight meal.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Vegetarian Kharcho Soup

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Make vegetarian Kharcho soup with rice, tomatoes, garlic, hot pepper, and fresh vegetables. A hearty Georgian-inspired soup full of bold flavor and ready in under an hour.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Soup

Cuisine: Georgian

Calories: 156

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 tablespoons olive oil
• 1 medium onion diced
• 2 carrots diced
• 1 red bell pepper diced
• 2 celery stalks diced
• 4 cloves garlic minced
• 1 hot chili pepper finely chopped (or 1/2 teaspoon red pepper flakes)
• 1 can diced tomatoes 14 ounces
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 1/2 cup long-grain white rice
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 bay leaf
• Salt to taste
• Black pepper to taste
• 1/4 cup fresh parsley chopped
• 2 tablespoons fresh cilantro chopped
• 1 tablespoon lemon juice

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Equipment

5 Quart Pot

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soup pot with lid

Cooking Instructions

 

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, celery, and red bell pepper, and cook for 6-8 minutes until softened.
3. Stir in the garlic and chopped chili pepper and cook for 1 minute until fragrant.
4. Add the diced tomatoes, tomato paste, smoked paprika, coriander, cumin, bay leaf, salt, and black pepper. Stir well.
5. Pour in the vegetable broth and bring the soup to a gentle boil.
6. Stir in the rice and reduce the heat to a simmer.
7. Cook for 25-30 minutes, or until the rice is tender.
8. Remove the bay leaf and stir in the lemon juice.
9. Add the fresh parsley and cilantro, stirring until combined.
10. Ladle into bowls and serve hot with crusty bread.

Nutrition

Calories: 156kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1010mgPotassium: 402mgFiber: 3gSugar: 7gVitamin A: 5145IUVitamin C: 51mgCalcium: 54mgIron: 2mg

Notes

Walnuts are used in many Georgian Kharcho preparations. For additional richness and a nuttier flavor, stir in 1/4 cup finely ground walnuts.
Adjust the amount of chili pepper to suit your preferred spice level.
Brown rice can be substituted, but it will require additional cooking time.
Serve with fresh bread or a side salad for a complete vegetarian meal.

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