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Sweet potato, bean, and wild rice slow cooker soup.

Slow Cooker Sweet Potato Wild Rice Soup.

A comforting fall soup made with beans, wild rice, and sweet potatoes.
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 305 kcal
Author Kelly Roenicke


  • 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
  • 1/2 cup short grain brown rice
  • 1/4 cup wild rice
  • 1 1/2 Tablespoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 2 teaspoons sugar


  1. 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.
  2. Add all of the other ingredients EXCEPT the pinto beans, salt, and pepper. Make sure all of the rice is covered with liquid.
  3. Cover and cook on high for three hours.
  4. 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).
  5. Cover again and cook for another hour.
  6. Add more salt and pepper if needed. Serve with cornbread.
  7. add beans one hour before end
  8. add more liquid if needed
Nutrition Facts
Slow Cooker Sweet Potato Wild Rice Soup.
Amount Per Serving
Calories 305 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 1302mg57%
Potassium 690mg20%
Carbohydrates 58g19%
Fiber 10g42%
Sugar 6g7%
Protein 10g20%
Vitamin A 9585IU192%
Vitamin C 10mg12%
Calcium 84mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.