Slow-Cooked Vegetable Wild Rice Soup Recipe

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

Directions

  • 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.


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.

  • 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.

    Originally published as slow spicy vegetable soup in Simple & Delicious February/March 2019


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    Post Author: MNS Master

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