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

Slow Cooker Sweet Potato Wild Rice Soup.

Kelly Roenicke
A comforting fall soup made with beans, wild rice, and sweet potatoes.
5 from 5 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 305 kcal

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 three 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.
  • add beans one hour before end
  • add more liquid if needed

Nutrition

Calories: 305kcalCarbohydrates: 58gProtein: 10gFat: 3gSodium: 1302mgPotassium: 690mgFiber: 10gSugar: 6gVitamin A: 9585IUVitamin C: 10mgCalcium: 84mgIron: 3.7mg
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