Slow Cooker Sweet Potato Wild Rice Soup

13 250 329
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 8
Slow Cooker Sweet Potato Wild Rice Soup
Health Highlights


1/2 tsp Black pepper
1 1/2 cup Brown rice, medium-grain, dry
1 1/2 tbsp Cumin
1 tbsp Extra virgin olive oil
1 clove(s) Garlic (minced)
1 tbsp Maple syrup, pure
6 pepper(s) Red chili pepper (also chile or chilli)
1 can(s) (15oz) Pinto beans, canned (drained, rinsed)
1 1/2 tsp Sea Salt
3 large potato Sweet potato (peeled, diced)
4 cup Bone broth, Organic (or chicken broth)
1/4 cup Wild rice, dry
1 medium Yellow onion (chopped)


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. Cover and cook on high for three hours.

3. 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.

4. Cover again and cook for another hour.

5. Add more salt and pepper if needed. Add bean during the last hour.

6. Serve with cornbread and enjoy!

Nutrition Facts

Per Portion

Calories 329
Calories from fat 35
Calories from saturated fat 5.2
Total Fat 3.9 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.9 g
Cholesterol 0
Sodium 839 mg
Potassium 621 mg
Total Carbohydrate 63 g
Dietary Fiber 7.2 g
Sugars 8.0 g
Protein 14.1 g

Dietary servings

Per Portion

Grain 1.3
Meat Alternative 0.3
Vegetables 1.8

Energy sources


Meal Type(s)