Creamy Vegetable Rice Soup with Milk

1.Heat olive oil in a large pot over medium heat.

2.Add the chopped onion and sauté for 4-5 minutes until translucent and soft.

3.Add the minced garlic and cook for an additional 1 minute until fragrant, stirring frequently to avoid burning.

4.Pour in the chicken broth and bring to a gentle boil.

5.Stir in the cooked rice, corn, peas, black beans, and mixed vegetable soup.

6.Add dried thyme and smoked paprika, then reduce heat to low and let the soup simmer uncovered for 15 minutes, stirring occasionally to blend flavors.

7.Remove the soup from heat and slowly stir in the milk to prevent curdling, mixing well to combine.

8.Return the pot to low heat and warm the soup gently for 3-5 minutes without boiling.

9.Season with salt and freshly ground black pepper to taste.

10.Remove from heat and ladle the creamy vegetable rice soup into bowls.

11.Garnish each serving with freshly chopped parsley and serve hot with crusty bread or crackers for a cozy meal.