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Slow-Cooked Vegetable Wild Rice Soup

4 | 5 Reviews
Total Time:Prep: 25 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by thomas faglon, Somerset, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 23, 2022

This thick and hearty soup is packed with colorful vegetables. —Thomas Faglon, Somerset, New Jersey


Test Kitchen tip
  • There's a fair amount of chopping for this recipe, but the vegetables can be chopped in advance to reduce the time needed for last-minute prep.
    • TEST KITCHEN APPROVED

    Slow-Cooked Vegetable Wild Rice Soup

    4 | 5 Reviews Add your review
    Yield:12 servings (3 quarts)
    Prep:25 min
    Cook:5 hours
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    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 optional topping
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    Directions

    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 each 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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