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
Ingredients
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
OPTIONAL
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.
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
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.
