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.
Julie
I have been making this for at least 3 years now…and I wanted to send a very belated THANK YOU!! My family of 5 loves this recipe…it’s super easy to throw together…a great way to get in a lot of nutrients for little ones and really delicious. Thanks again for sharing it!
connie
What can I use instead of the green chilies? I can’t have nightshades? This soup looks delicious, but know that all the components put together make it what it is. Thanks for you helpl
Katie
Delicious recipe!
Stacey
This was great, my husband and toddler liked it too. Thanks!
Kelly Roenicke
So glad to hear that! :)
Alexandra Vest
I really enjoyed this recipe! It hit the spot perfectly for what I needed: makes great in big batches, simple, protein rich, and delicious! This is great to eat for any meal of the day, stores and reheats well. Definitely adding this to my main rotation of weekly batch cooks.
Kelly Roenicke
Yay! So glad you liked it!
D.J.
Hi,
Do you think I could just cook it on low all day (8 hours)? It sounds great but I like slow cooker recipes for convenience during the work week.
Thanks!
Kelly Roenicke
I think so – but I haven’t tried that. You may want to add a little more liquid to make sure the rice doesn’t dry out.
Patti Keefer
I have just been diagnosed with wheat, soy, milk, corn, egg whites, walnut, peanut, shellfish, sesame seed allergies. Trying to find recipes that do not have these contents is challenging to say the least. The first day of looking my diet consisted of rice cereal, coconut milk & stuffed green peppers……as much as I love these items, I would like to expand my diet!!! I like many of the recipes I have found on your website. Any help you can give me would be greatly appreciated.
Thank you,
Patti Keefer
Marcie
Would this work with arborio rice? Or would any adjustments have to be made?
Kelly
I have never tried cooking arborio rice in the slow cooker, so I don’t know if that would work. Sorry!
ydelle
can you just throw everything in the pot so you can leave the house.
Kelly
Yes, this is for a slow cooker, just be sure to follow your manufacturer’s instructions.
Allie Erber
This looks great! Probably a really dumb question, but do you use cooked or uncooked rice? Thanks!
Calee
I’m guessing uncooked because she says to make sure the rice is covered in liquid. Four hours with already cooked rice would probably cook to mush. If you have leftover cooked rice, I would add at the end with the beans. That’s what I plan to try tonight with leftover wild rice! We’ll see how it goes.
Kelly
Uncooked rice is what you need for this recipe. :)
Tash
Has anyone tried freezing this? Would it turn out ok after do you think??
Kelly
I have not tried freezing it…I’m not sure if the texture of the rice would change after freezing. If you try it, let me know what happens!
Melody
Have you tried using regular Idaho potatoes instead of sweet potatoes? We ended up using the sweet potatoes I bought for this recipe to go along with another meal and I thought I would check and see if Idaho potatoes have been used before and if the soup was successful?
Kelly
I haven’t tried it, but I think it would be good that way! Let me know how it turns out!