Slow-Cooked Vegetable Wild Rice Soup

  Dinner

This thick and hearty soup is packed with colorful vegetables.

Slow-Cooked Vegetable Wild Rice Soup

Average Rating: 4

TOTAL TIME: Prep: 25 min. Cook: 5 hours
YIELD: 12 servings (3 quarts).

Ingredients

  • 6 cups reduced-sodium vegetable broth
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
  • 2 celery ribs, sliced
  • 2 medium carrots, chopped
  • 1-3/4 cups sliced baby portobello mushrooms
  • 1 medium onion, chopped
  • 1 medium parsnip, peeled and chopped
  • 1 medium sweet potato, peeled and cubed
  • 1 medium green pepper, chopped
  • 1 cup uncooked wild rice
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 2 fresh thyme sprigs, plus more for topping

Instructions

  • 1. Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts

1 cup: 117 calories, 0 fat (0 saturated fat), 0 cholesterol, 419mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 4g protein.
Diabetic Exchanges:
2 vegetable, 1 starch.

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