Slow Cooked Harvest Vegetable and Rice Soup
Cozy up with a bowl of Slow Cooked Harvest Vegetable and Rice Soup, a comforting, nutrient-packed dish that celebrates the best of seasonal produce. This hearty vegan soup combines tender chunks of butternut squash, zucchini, carrots, and celery with wholesome brown rice, all simmered in a rich vegetable broth infused with warming spices like cumin and paprika. The slow cooker does all the heavy lifting, ensuring every ingredient melds together beautifully while filling your kitchen with irresistible aromas. Finished with vibrant kale or spinach and a sprinkle of parsley, this recipe is as visually stunning as it is delicious. Perfect for meal prepping or feeding a crowd, this six-serving soup is a straightforward, hands-off way to enjoy a healthy, satisfying lunch or dinner. Tags: slow cooker soup, vegetable and rice soup, vegan harvest soup, healthy meal prep recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 stalks celery stalks, sliced
- 2 cups butternut squash, peeled, seeded, and diced
- 1 medium zucchini, diced
- 14 ounces diced tomatoes, canned
- 6 cups vegetable broth
- 0.75 cup brown rice, uncooked
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups kale or spinach, chopped
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat a large skillet over medium heat and add olive oil. Once hot, sauté the diced onion for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant. Remove from heat.
Transfer the sautéed onion and garlic mixture to the slow cooker.
Add the carrots, celery, butternut squash, zucchini, canned diced tomatoes with their juices, vegetable broth, and uncooked brown rice to the slow cooker.
Stir in the bay leaf, dried thyme, ground cumin, paprika, salt, and black pepper.
Cover the slow cooker with its lid and cook on low heat for 4-5 hours, or until the vegetables and rice are tender.
Once the soup is cooked, remove the bay leaf and stir in the chopped kale or spinach. Cover and cook for an additional 10-15 minutes until the greens are wilted.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6465 mg | 281% | |
| Total Carbohydrate | 332.8 g | 121% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 57.4 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1291 mg | 99% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 7794 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
