If you’re anything like me, as soon as November hits hibernation mode goes ON! I always make a few batches of soups and chilis in the slow cooker and freeze them for those cold winter days I don’t feel like cooking. I recently crafted up this new recipe and there’s something for everyone in this hearty autumn vegetarian soup.
This delicious vegetarian soup is effortless to make with ingredients that are easily found in your kitchen and best of all: it’s made in the slow cooker. It’s packed with tasty autumn vegetables, hearty rice, and flavor for days.
Prep Time: 10 minutes Cook Time: 10 minutes Serving Size: 4
Utensils
Slow Cooker
Ingredients
4 large sweet potatoes
1 cup baby carrots
1 cup celery
2 cups mushrooms
1 white onion
2 cloves garlic
2 cups brown rice
1 cup spinach and/or kale
6 cups vegetable stock
6 bay leaves
Salt & pepper
Instructions
Cut vegetables: Cut sweet potatoes in half lengthwise and then cut in half lengthwise again. This will make it easier to cut into quarters. Slice baby carrots into small rounds. Cut celery in half lengthwise and then cut into small pieces. Dice white onion. Chop mushrooms into bite-size pieces. Finely chop garlic.
Prepare Slow Cooker: Add 3 cups vegetable stock to the bottom of the slow cooker. Add 2 cups of brown rice. Combine all the cut vegetables. Pour the remaining 3 cups of vegetable stock over vegetables and season with salt and pepper. Top off with bay leaves. Set slow cooker for 4 hours.
Serve: Remove bay leaves and discard. Add spinach/kale. Stir to mix up the vegetables and rice. Serve vegetarian soup warm!
Tip: Add additional vegetable stock to give it more broth, the rice will soak up a lot of it!
