The herbs in this aromatic soup will have your house smelling soooo good! Nice and creamy, yet dairy-free, this soup is vegetarian, but it’s easy enough to throw in some chopped rotisserie chicken if you like. Enjoy with our roasted grape and brie crostini.
1 cup wild rice blend
4 cups vegetable broth
2 15-ounce cans creamed corn
1 large onion, peeled and chopped
1 10-ounce bag shredded carrots
3 large stalks celery, chopped
1 large sweet potato,peeled and cubed
2 cloves garlic, peeled and minced (add more if you like)
3 bay leaves
1 tablespoon poultry seasoning
2 teaspoons dried thyme
Salt and cracked black pepper as desired
3–4 large, colorful bell peppers, seeded and quartered
Fresh parsley, chopped
Combine all ingredients, minus peppers and parsley, in a slow cooker. Cook on high 2–3 hours, or on low 5–6 hours.*
While cooking, toss peppers with oil and roast in 450-degree oven until lightly charred. Roughly chop.
When ready to serve, garnish with peppers and parsley.
If soup is too thick, add more broth to preferred consistency.
*Cooking times may vary by slow cooker.
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