Best 9 Slow Cooked Vegetable Wild Rice Soup Recipes
Slow-cooked vegetable wild rice soup is a hearty, flavorful dish that is perfect for a cold winter day. It is made with a variety of vegetables, wild rice, and a flavorful broth, and can be cooked in a slow cooker or on the stovetop. This soup is packed with nutrients and is a great way to get your daily dose of vegetables. It is also a relatively easy recipe to make, and can be customized to your liking.
Here are our top 9 tried and tested recipes!
SLOW COOKER WILD RICE SOUP
Wild rice slow cooker soup recipe lets you come home to wonderful aromas and a slow cooker filled with scrumptious chicken soup.
Provided by Land O'Lakes
Categories Slow Cooker Soup Rice Chicken Meat, poultry, and seafood Grain Soup and Stew Main Course
Yield 8 servings
Number Of Ingredients 10
Steps:
- Stir together all ingredients except sour cream, flour, whipping cream and almonds in slow cooker.
- Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-6 hours or until chicken and rice are tender.
- Combine sour cream and flour in bowl until smooth. Stir 1 cup broth from soup into sour cream mixture. Slowly add sour cream mixture to soup, stirring until smooth. Increase heat setting to High, if cooking on Low heat setting. Slowly stir in whipping cream just before serving. Cook, stirring occasionally, 6-10 minutes or until soup is thickened and creamy.
- Spoon into individual serving bowls. Garnish with sliced almonds, if desired.
Nutrition Facts : Calories 260 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 75 milligrams, Sodium 780 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Sugar grams, Protein 17 grams
SLOW-COOKED VEGETABLE WILD RICE SOUP
Steps:
- Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP
Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 8h20m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Add all the ingredients except the rice and basil to a large slow cooker.
- Cover and cook on LOW for 6-8 hours or until vegetables are tender.
- Add in rice; stir.
- Cover and cook on LOW for 15 minutes or until rice is tender.
- Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
- Serve hot.
Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 353.6, Carbohydrate 21.9, Fiber 4.6, Sugar 3.6, Protein 4.2
SLOW-COOKED VEGETABLE WILD RICE SOUP
Steps:
- Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over each serving.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SLOW-COOKER NORTH WOODS WILD RICE SOUP
Warm up your weekend with homemade soup! Here's one you don't have to watch over.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h40m
Yield 6
Number Of Ingredients 13
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
- Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
- Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
- Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 3 g, Protein 19 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 11 g, TransFat 0 g
SLOW-COOKER VEGETABLE RICE SOUP
Warm up with a bowlful of hearty soup. It can be ready and waiting!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 7
Number Of Ingredients 13
Steps:
- In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
- Cover; cook on Low heat setting 6 to 8 hours.
- Stir in rice. Cover; cook on Low heat setting about 15 minutes longer or until rice is tender. Stir in basil.
Nutrition Facts : Calories 120, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg
SLOW COOKER MUSHROOM AND WILD RICE SOUP
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
- Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
- Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
- Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
CHICKEN & VEGETABLE WILD RICE SOUP
This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. -Courtney Riggin, Hatchechubbee, Alabama
Provided by Taste of Home
Categories Lunch
Time 6h50m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.
Nutrition Facts : Calories 310 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 1060mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
SLOW COOKER NORTH WOODS WILD RICE SOUP
This looks just like a recipe I recently had at a potluck but didn't get the recipe. I found this on the Betty Crocker website. I hope it's a match. Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers.
Provided by Sugarmagnolia_fl
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
- Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
- Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
- Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Nutrition Facts : Calories 204.4, Fat 2.2, SaturatedFat 0.5, Cholesterol 2.3, Sodium 591.9, Carbohydrate 32.7, Fiber 4.2, Sugar 11.5, Protein 12.8
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use fresh, seasonal vegetables: This will give your soup the best flavor.
- Don't be afraid to experiment: There are many different ways to make vegetable soup, so feel free to add your own favorite ingredients or variations.
- Use a good quality vegetable broth: This will make a big difference in the flavor of your soup.
- Cook the rice separately: This will prevent it from becoming overcooked and mushy.
- Season to taste: Add salt, pepper, and other seasonings to taste before serving.
- Serve with a variety of toppings: This could include things like grated cheese, chopped parsley, or a dollop of sour cream.
Conclusion:
Slow-cooked vegetable wild rice soup is a delicious, hearty, and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a little planning and preparation, you can easily make this soup in your slow cooker. So next time you are looking for a warm and comforting meal, give this recipe a try. You won't be disappointed!
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