Slow Cooker Wild Rice Soup
This hearty and comforting slow cooker wild rice soup is packed with butternut squash, beans, aromatic herbs, and kale – perfect for cozy nights and effortless healthy meals.
Equipment
- 1 Slow Cooker
Ingredients
Main ingredients
- 1 medium onion chopped
- 1 cup wild rice or wild rice blend rinsed and drained
- 1 medium butternut squash peeled, seeded and cut into ¾-inch pieces (about 4 cups)
- 15 ounce white beans cannellini, rinsed and drained
- 4 ribs celery chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 bay leaf
- 6 cups low sodium vegetable broth
- 6 cups chopped kale or spinach optional
Instructions
Instructions
- Add chopped onion, rinsed wild rice, butternut squash, white beans, and chopped celery to the slow cooker. Add oregano, thyme, garlic powder, salt, black pepper, and bay leaf.
- Pour in the vegetable broth and gently stir to combine.
- Cover with lid and cook on low for 6 hours or high for 3.5 hours, until rice and squash are tender.
- Stir in kale or spinach and let wilt from residual heat. Remove bay leaf and serve.
Notes
To save time, prep veggies the night before or use pre-chopped ingredients. For variation, sweet potatoes can be used in place of squash.