Slow Cooker Wild Rice Soup
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Kristine's Kitchen · by Kristine Rosenblatt★ 4.5 (8)

Slow Cooker Wild Rice Soup

NUTRITION · PER SERVING375M COOK
CAL 10%·PRO 18%
CARBS 41G84% OF CAL
8G FIBER1G ADDED5G INTRINSIC28G OTHER5G TOTAL SUGAR
FAT 1G6% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian slow cooker soup with wild rice, white beans, butternut squash, and kale in a savory broth. Healthy, filling, and works for vegans and meat-eaters alike.

mainamericansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 medium onion (chopped)
  • 1 cup wild rice or wild rice blend (uncooked) (the cook time listed on the package should be about 45 minutes, rinsed and drained)
  • 1 medium butternut squash (peeled, seeded and cut into ¾-inch pieces (about 4 cups))
  • 15 ounce can white beans (I used cannellini, rinsed and drained)
  • 4 ribs celery (chopped)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 bay leaf
  • 6 cups low sodium vegetable broth
  • 6 cups chopped kale (or fresh spinach, optional)
PREP
15M
SODIUM
345MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.