A hearty vegetarian (and vegan) soup made with wild rice, butternut squash, kale and white beans. This Slow Cooker Wild Rice Vegetable Soup is warm, comforting and healthy!
I love every single recipe that I share here, but there are a few that I just know I’m going to make again and again. Which is not an easy thing to say as a food blogger who is constantly testing out new recipes. Sometimes I don’t get to make old favorites as often as I’d like.
What are the other favorite recipes that I find the time to make time and again? They include my 3-Ingredient Slow Cooker Taco Chicken, Easy Slow Cooker Chicken Taco Soup, Unstuffed Bell Pepper Skillet and Slow Cooker Spinach Ricotta Lasagna. And now I’m adding this Slow Cooker Wild Rice Vegetable Soup to the list!
Learn more about my Time-Saving Healthy Family Meal Plan.
The first time I made this Slow Cooker Wild Rice Vegetable Soup, I portioned it out into individual serving containers and took it to work with me for lunch for the rest of the week. I also put one portion in the freezer for a rainy day. 😉
The hubby and I thoroughly enjoyed every last bite of that first batch of soup. So much so that I was excited to make it again the very next week so that I could take photos and share the recipe with YOU as soon as possible!
I shared a sneak peek of this recipe on Instagram as it was going into my crock pot that first day that I made it – a few people asked for the recipe right away which let me know that I’m not the only one who gets excited when butternut squash and wild rice get together in the slow cooker! Then, when I was happily eating this for lunch at work a few friends asked about the recipe as well. I made a mental note to get the recipe up soon and today is the day!
This soup is simple to make, and once you get it into your slow cooker you don’t need to think about it again, except for stirring in the kale at the end. I’ve listed the cook times that this soup needed in my slow cooker (I have this one). Since all slow cookers vary slightly in their cooking temperatures, the first time you make this you’ll want to check on it at near the end of the cook time, in case it cooks faster or slower than mine did. The rice is what you’ll want to check on – once the rice is done the soup is done!
This soup is great for make ahead lunches, and it also freezes well. The rice will absorb some of the broth over time, but the texture and flavor are still wonderful. If you like, you can add a little more broth to your leftover soup before reheating and serving.
This Slow Cooker Wild Rice Vegetable Soup is the kind of meal I can eat again and again. I hope you like it as much as I do!
- 1 medium onion, chopped
- 1 cup wild rice, rinsed and drained
- 1 butternut squash, peeled, seeded and cut into ¾-inch pieces
- 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
- ⅛ teaspoon black pepper
- 1 bay leaf
- 6 cups vegetable broth
- 6 cups chopped kale
- 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.