Creamy Slow Cooker Wild Rice Soup

Growing up, I thought soup had to come from a can – that’s just how we did things in our house. My mom would grab the red and white labeled classics from the pantry, add some water, and call it dinner. It wasn’t until I discovered slow cooking that I realized how simple it is to make soup from scratch.

This slow cooker wild rice soup changed everything for me. With just a few minutes of prep in the morning, your kitchen fills with the most wonderful smell all day long. And unlike those canned soups from my childhood, this one’s thick, creamy, and filled with tender wild rice that you just can’t get from anything store-bought.

What Kind of Wild Rice Should I Use?

True wild rice isn’t actually rice at all – it’s an aquatic grass seed that’s mostly grown in Minnesota and Wisconsin. For this soup, you can use either pure wild rice or a wild rice blend, which typically includes a mix of wild rice and other rice varieties like brown or white rice. Pure wild rice has a stronger, nuttier flavor and a firmer texture, while blends tend to be a bit milder and softer when cooked. Just make sure to check the package cooking time – you’ll want one that suggests about 45 minutes of cooking time for the best results in this recipe. Remember to give your rice a good rinse before adding it to the slow cooker to remove any dust or debris.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some easy swaps you can try:

• Wild rice: While wild rice gives this soup its signature nutty taste and chewy texture, you can use brown rice or a brown and wild rice blend. Just check the cooking time on the package – if using plain brown rice, you might need to add 15-20 minutes to the cooking time.
• Butternut squash: You can swap butternut squash with sweet potatoes, acorn squash, or even regular potatoes. Just cut them into similar-sized pieces to ensure even cooking.
• White beans: Any white beans work here – try great northern beans or navy beans. You could even use chickpeas if that’s what you have in your pantry.
• Vegetable broth: Feel free to use chicken broth if you’re not keeping it vegetarian. You can also use water with extra seasonings or bouillon cubes in a pinch.
• Kale or spinach: Since these greens are optional, you can skip them or try other leafy greens like Swiss chard or collard greens. If using tougher greens like collards, add them earlier in the cooking process.
• Fresh herbs: If you have fresh herbs instead of dried, use about 1½ teaspoons each of fresh oregano and thyme. You can also try different herb combinations like rosemary or sage.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker wild rice soup is not rinsing the rice thoroughly before adding it to the pot, which can result in a gritty texture and cloudy broth – give it a good rinse under cold water until the water runs clear. Another common error is lifting the slow cooker lid too frequently during cooking, as each peek can add 15-20 minutes to the cooking time and prevent the rice from cooking evenly. To get the perfect texture, avoid overcooking the butternut squash by cutting it into uniform pieces (about 3/4-inch cubes) so they become tender but don’t turn to mush. For the best flavor development, add the kale or spinach during the last 30 minutes of cooking – adding it too early will make the greens lose their color and become overly soft.

What to Serve With Wild Rice Soup?

This hearty wild rice soup is practically a meal on its own, but a few simple sides can make it even better! A warm, crusty loaf of whole grain bread or some homemade cornbread is perfect for soaking up the flavorful broth. If you’re looking to add more veggies to your meal, a simple side salad with mixed greens and a light vinaigrette dressing works great – the fresh crunch provides a nice contrast to the warm, tender rice and squash. For something a bit more substantial, try serving it with half a sandwich like turkey and avocado or roasted vegetables with hummus.

Storage Instructions

Keep Fresh: This cozy wild rice soup will stay good in the fridge for up to 5 days when stored in an airtight container. The rice might absorb more liquid as it sits, so don’t worry if it thickens up – that’s totally normal! You can always add a splash of broth when reheating if needed.

Freeze: This soup is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. Just leave a bit of space at the top of your container since the soup will expand when frozen.

Warm Up: To enjoy your leftover soup, simply heat it up on the stovetop over medium-low heat or microwave it in 1-minute intervals, stirring between each. If you’re using frozen soup, let it thaw overnight in the fridge first. Remember to add a bit more broth if it’s thickened up too much for your liking.

Preparation Time	10-15 minutes
Cooking Time	210-240 minutes
Total Time	220-255 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 10-15 g
• Carbohydrates: 150-160 g

Ingredients

• 1/2 tsp salt
• 1 medium onion (diced into 1/2-inch pieces)
• 1 medium butternut squash (peeled, seeded, and cut into 3/4-inch cubes)
• 1 cup uncooked wild rice
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1 can white beans (drained and rinsed)
• 1 bay leaf
• 1/8 tsp black pepper
• 4 stalks celery (diced about 1/4 inch thick)
• 6 cups low-sodium vegetable broth (I use Pacific Foods organic broth)
• 6 cups chopped kale (optional, but highly recommended for added nutrients)
• 1/2 tsp dried oregano (for best flavor and aroma)

Step 1: Prepare Ingredients in the Slow Cooker

Add all your ingredients, except for the broth and kale, into the slow cooker.

Arrange them evenly to ensure a uniform cooking process.

This step ensures that all the flavors meld together beautifully during the long cooking time.

Step 2: Add Broth and Stir

Pour the broth into the slow cooker over the ingredients you’ve added.

Gently stir all ingredients together to combine, making sure everything is well mixed and submerged under the liquid.

Step 3: Cook the Soup

Set your slow cooker to the low setting and cook for about 6 hours, or if you’re in a bit of a hurry, use the high setting for about 3 ½ hours.

Cooking time can vary depending on your specific slow cooker, so keep an eye on it near the end of the cook time to check for doneness.

Once the rice is fully cooked and tender, the soup is ready.

Step 4: Finalize and Serve

Once you’ve confirmed the rice is tender, remove the bay leaf from the soup.

Stir in the kale, allowing it to wilt slightly in the heat of the soup.

Serve the soup hot and enjoy a comforting, hearty meal.