Slow Cooker Wild Rice Vegetable Soup
Try this Slow Cooker Wild Rice Vegetable Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
white meat free
gluten free
red meat free
slow cooker
dairy free
vegan
vegetarian
pescatarian
- 1/2 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1 medium onion chopped
- 6 cups chopped kale
- 6 cups vegetable broth
- 1 cup wild rice rinsed and drained
- 1 butternut squash peeled seeded and cut into 3/4-inch pieces
- 15 ounce can white beans (i used cannellini) rinsed and drained
- 4 ribs celery chopped
- Carbohydrate 34.8290007902577 g
- Cholesterol 0 mg
- Fat 0.344139216541882 g
- Fiber 5.80387100027244 g
- Protein 2.87273563776304 g
- Saturated Fat 0.076176517417563 g
- Serving Size 1 1 -8 (524g)
- Sodium 581.849476995535 mg
- Sugar 29.0251297899853 g
- Trans Fat 0.0920038010755224 g
- Calories 136 calories
Add all ingredients to the slow cooker except for the broth and kale.Pour the broth into the slow cooker, and gently stir to combine.Cook on low setting for about 6 hours, or on high setting for about 3 ½ hours. As all slow cookers vary, cooking time may be different in your slow cooker compared to mine. Near the end of the cook time, check to see if the rice is done. Once the rice is tender, the soup has cooked long enough.Remove the bay leaf.Stir kale into soup. Serve.
