Slow Cooker Sweet Potato Wild Rice Soup

Slow Cooker Sweet Potato Wild Rice Soup

Health Rating
Prep Cook Ready in Servings
10 min 4 h 4 h 10 min 8


1/2 tsp Black pepper
1/2 cup Brown rice, medium-grain, dry
1 1/2 tbsp Cumin
1 tbsp Extra virgin olive oil
1 tsp Garlic powder
2 tsp Granulated sugar
6 pepper(s) Red chili pepper (also chile or chilli)
1 tsp Onion powder
1 can(s) (15oz) Pinto beans, canned (drained, rinsed)
1 1/2 tsp Sea salt
3 large potato(es) Sweet potato (peeled, diced)
4 cup Vegetable stock/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 189
Calories from fat 8.4
Calories from saturated fat 12.3
Total Fat 0.9 g
Saturated Fat 1.4 g
Trans Fat 0
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 5.5 g
Cholesterol 0
Sodium 673 mg
Potassium 512 mg
Total Carbohydrate 39 g
Dietary Fiber 6.9 g
Sugars 5.4 g
Protein 6.1 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.3
Vegetables 1.0

Energy sources

Recipe from: