Slow-Cooked Vegetable Wild Rice Soup

• 6 cups reduced-sodium vegetable broth
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
• 2 celery ribs, sliced
• 2 medium carrots, chopped
• 1-3/4 cups sliced baby portobello mushrooms
• 1 medium onion, chopped
• 1 medium parsnip, peeled and chopped
• 1 medium sweet potato, peeled and cubed
• 1 medium green pepper, chopped
• 1 cup uncooked wild rice
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 bay leaves
• 2 fresh thyme sprigs, plus more for topping

1. Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

vegetable broth, tomatoes, celery, carrots, baby portobello mushrooms, onion, parsnip, sweet potato, green pepper, wild rice, garlic, salt, pepper, bay leaves, thyme

Taken from www.tasteofhome.com/recipes/slow-cooked-vegetable-wild-rice-soup/ (may not work)