Slow Cooker Sweet Potato Wild Rice Soup

14 250 216
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 8
Slow Cooker Sweet Potato Wild Rice Soup
Health Rating


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 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 216
Calories from fat 26.2
Calories from saturated fat 14.6
Total Fat 2.9 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 7.0 g
Cholesterol 0
Sodium 1120 mg
Potassium 542 mg
Total Carbohydrate 41 g
Dietary Fiber 7.1 g
Sugars 6.6 g
Protein 6.4 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.3
Vegetables 1.8

Energy sources

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