Slow-Cooked Vegetable Wild Rice Soup
TOTAL TIME: Prep: 25 min. Cook: 5 hours
YIELD: 12 servings (3 quarts).
This thick and hearty soup is packed with colorful vegetables. —Thomas Faglon, Somerset, New Jersey
Ingredients
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6 cups reduced-sodium vegetable broth
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2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
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2 celery ribs, sliced
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2 medium carrots, chopped
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1-3/4 cups sliced baby portobello mushrooms
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1 medium onion, chopped
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1 medium parsnip, peeled and chopped
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1 medium sweet potato, peeled and cubed
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1 medium green pepper, chopped
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1 cup uncooked wild rice
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2 garlic cloves, minced
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3/4 teaspoon salt
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1/4 teaspoon pepper
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2 bay leaves
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2 fresh thyme sprigs, plus more for optional topping
Directions
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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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