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Vegetable Wild Rice Soup - Slow Cooker

Vegetable Wild Rice Soup - Slow Cooker
Calories 171 (1% from fat)
Fat 0.2 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 335 mg.
Carb. 36 gram
Fiber 5 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 5 gram


6 cups reduced-sodium vegetable broth
(We used Organic Imagine Vegetable Broth Low Sodium.)

2 cans (14.5 oz each) fire-roasted diced tomatoes, no salt added
(We used Muir Glen Organic Diced Tomatoes Fire Roasted No Salt Added.)

1 cup celery, chopped

1 1/2 cups carrots, chopped

1 3/4 cups baby portobello mushrooms, sliced

2 cups onion. chopped

1 medium parsnip (about 6 oz.), peeled and chopped

1 large (8 oz. with skin) sweet potato

1 green bell pepper, seeds removed and chopped

1 cup uncooked wild rice
(We used Gourmet House 100% Natural Minnesota Cultivated Wild Rice.)

2 cloves (2 tsp.) garlic, minced

3/4 tsp. salt

1/4 tsp. black pepper, ground

2 bay leaves

2 tsp. dried thyme


thyme sprigs for topping

A hearty combination of vegetables that pair well with a thick slice of buttered wheat bread.

Vegetable Wild Rice Soup - Slow Cooker

1. Combine all the ingredients in a 6 or 7 quart slow cooker. Cover and cook on high, until rice and vegetables are tender, about 5-6 hours.

Vegetable Wild Rice Soup in the Slow Cooker

2. Discard bay leaves before serving. Sprinkle leaves from the thyme sprigs over top of soup before serving if you like.

Yield: 9 Servings, About 1 1/2 Cups Per Serving

 Vegetable Wild Rice Soup - Slow Cooker

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.

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