Slow cooker sweet potato wild rice soup is a cozy blend of flavors that’s just right for fall! This is a wonderfully hearty soup that’s gluten free, dairy free, and vegan.
I love using the slow cooker at this time of year. There’s something so rewarding about chopping up the vegetables, adding the broth and spices, then putting the lid on, turning up the heat and letting it go until it’s a warm, simmering, comforting soup.
This is a super easy recipe, and you probably have most of the ingredients in your pantry. You can use any kind of beans that you have on hand, and either chicken or vegetable broth is just fine for this recipe.
Serve this slow cooker sweet potato wild rice soup with a salad and cornbread and you have a hearty, healthy fall meal!
Ingredient Notes
- Beans – I used canned pinto beans, but you could use any kind of canned beans you like. Great Northern beans or black beans would work well. If you wanted to use dried beans, you would need to start the process of soaking them the night before, and the cooking time will be longer.
- Sweet Potatoes – Sweet potatoes are the potatoes with bright orange flesh and dull red skin. You don’t want yams, which have brown skin and white flesh.
- Stock or Broth – Use any type of broth or stock that works for your dietary needs.
- Rice – I used an mix of short grain brown rice and wild rice, and that worked well in this recipe. You can use any type of rice or rice blend that you like.
Disclosure: This post contains affiliate links.
Recipe
Slow Cooker Sweet Potato Wild Rice Soup.
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 3 large sweet potatoes peeled and diced
- 4 ounces canned green chiles
- 32 ounces vegetable broth or chicken broth
- 15 ounces pinto beans drained and rinsed
- ½ cup short grain brown rice
- ¼ cup wild rice
- 1 ½ Tablespoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons sea salt
- ½ teaspoon pepper
- 2 teaspoons sugar
Instructions
- Put the olive oil and the diced onions in the bottom of the slow cooker. Turn it to high, and let the onions warm in the oil for about five minutes.
- Add all of the other ingredients EXCEPT the pinto beans, salt, and pepper. Make sure all of the rice is covered with liquid.
- Cover and cook on high for 3 hours.
- After three hours, remove the lid and add the beans, salt, and pepper. Stir. If it looks like it needs a little more liquid, add some room temperature water and stir. (You should never add cold liquids to a hot crock pot).
- Cover again and cook for another hour.
- Add more salt and pepper if needed. Serve with cornbread.
creativespin
Kelly – I’m making this today for a potluck this evening. I think it’s going to be a knock-out! Instead of brown rice, I used white hominy, which gives it a chunkier feel. And I spiced it up with just a touch of habanero chili sauce. Yummy!
Kelly
Oooh, it sounds yummy! love those changes you made!
Gwen @ Delightful Adventures
I’ve been meaning to come by and comment for a few days now and I have finally gotten around to it! I made this over the weekend and it was delicious. I’m a sucker for a good, healthy slow cooker meal (and the bowls are perfect :)). Thank you!
Kelly
Thank you so much for letting me know, Gwen! I’m so glad you enjoyed it!
Megan
It’s on the meal plan for this week! Thanks for sharing!! YUM!
Lisa
This looks delicious! I can’t wait to try it. I love sweet potatoes. Thanks for sharing…pinned!
Pam
Didn’t have any chicken broth on hand, so added canned tomato juice from our garden instead. Was amazing!
Kelly
That sounds wonderful! Glad you liked it!
Susan
I made this today and it is wonderful!
Thank you for sharing this recipe.
Kelly
Awesome, thanks for letting me know, Susan!
Mansi
Looks delicious and I can’t wait to try it but I don’t use canned anything, so do I need to cook the beans separately and add at the end per the recipe or can I soak them overnight and add along with everything else?
Kelly
I think it would work to soak the beans and then put them in the crockpot, but your cooking time might be longer. Just keep an eye on it, and if it takes longer and you need more liquid, then just add some more broth!
Jen
Made this last night and it was great!
Kelly
Thanks for letting me know, Jen! So glad you liked it! :)
debilee71
This recipe sounds fabulous!! It’s going into my must-try pile!!
Debi @ That Crafty Lunch Lady
Maddie
I made this recipe in my 6-qt slow cooker and it turned out really well! I just added maybe another half cup of water at the end while it was still hot to thin it out a little. It looks just like your beautiful pictures! Thank you :)
Kelly
Awesome, Maddie! Thank you for sharing that, I’m glad you liked it! :)
Jules
Kelly, I love this recipe! It has been in my fall/winter meal rotations for years now. Our whole family – kids of all ages enjoy it. It’s currently cooking away in our crockpot. Thank you so much for the recipe!
Farrah
Those pots are so adorable (and such a great deal)! I’ve been looking for something like that! :] I love sweet potatoes, and this recipe looks delicious! :D
Lisa
What a deal on those bowls!! I need to go to a charity shop to get more food props, too. This soup looks delicious – another slow cooker recipe to add to list!
Gayle @ Pumpkin 'N Spice
This is definitely comfort food in a bowl, Kelly! This looks incredible! I love using my slow cooker, but haven’t made any soups in it yet. This sounds like the perfect one! Pinned!
[email protected]
Those little bowls are so CUTE! Such a steal finding them at the thrift store. I’m always keeping my eye out for cute little kitchen accessories. These bowls were definitely begging to be filled with soup. I am quite obsessed with wild rice lately, especially in soups. I can’t wait until it cools off here in California and I can start making soups for dinner. Yesterday it was 98 degrees! Definitely ready for some cold, cozy nights.
Whitney @ www.sweetcayenne.com
Cute cute bowls – great idea to look for food props at the Salvation Army! This soup looks so comforting – love that it’s vegetarian yet totally hearty. Can’t wait to get these ingredients in my crockpot and have a meal to look forward to during the work day :)
Pure Grace Farms
Your recipe looks delicious. I would be honored if you would stop by and share at Foodie Fridays this evening (Thurs 9pm EST). Hope to see you there.
Blessings,
Shari
http://puregracefarms.com/
Kara Lydon, RD
Yes! I’m totally stocking up on good slow-cooker recipes for this fall & winter and am excited to add this one to the list! Love those adorable bowls too, btw.
Kelly
Thank you so much, Kara!
Sarah@wholeandheavenlyoven
Oh my gosh! What a deal for such cute little pots! This soup sounds and looks so good, Kelly! Wild rice soup is one of my winter favs and I love love your addition of sweet potatoes! Pinned. :)
Kelly
I know, I was so happy to find them for next to nothing! Thanks for pinning!
Kristine @ Kristine's Kitchen
It certainly doesn’t feel like fall here this week, with temperatures in the 90’s, but once it cools down a little I will be trying this soup! I love the combination of the wild rice and sweet potatoes. Pinned!
Kelly
Thank you so much, Kristine! 90’s still? Wow!
Shannon Y-I-V
I adore wild rice and it sounds like a great combination with sweet potatoes. I also wanted to say that I just love the photos.. the color of the sweet potato really pops and gives a nice contrast with the brown from the beans and rice. So pretty!
Kelly
Thank you so much, Shannon! :)