Slow Cooker Vegetable and Wild Rice Soup

This meal is easy to put together and will be ready for dinner in just a few hours! While it’s cooking, your home will smell absolutely delicious, too.

TOTAL TIME:4 hrs. 20 min.



  • 1 medium yellow onion, chopped
  • 1 cup wild rice, rinsed and drained
  • 1 butternut squash, peeled, seeded and cut into ¾” pieces
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • 5 ribs celery, chopped
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ÂĽ tsp. pepper
  • 1 bay leaf
  • 6 cups vegetable broth
  • 4 cups kale, chopped


  1. In a slow cooker, combine the onion, wild rice, squash, beans, celery, oregano, thyme, garlic powder, salt, pepper and bay leaf.

  2. Slowly pour the broth into the mixture and stir to combine.

  3. Cook on low for 6-7 hours, or on high for 3-4 hours. Check the rice to see if it is done.

  4. Remove the bay leaf and stir in the kale.

  5. Serve and refrigerate leftovers.

Nutritional Facts

Per serving: Calories 180, Calories from Fat 5, Total Fat 0.5g (1% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 310mg (13% DV), Carbohydrates 39g (13% DV), Dietary Fiber 8g (32% DV), Sugars 5g, Protein 9g, Vitamin A 200%, Vitamin C 90%, Calcium 15%, Iron 15%.