Slow-Cooked Vegetable Wild Rice Soup

Name: Slow-Cooked Vegetable Wild Rice Soup
Ingredients: 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

"This thick and hearty soup is packed with colorful vegetables. —Thomas Faglon, Somerset, New Jersey..."

INGREDIENTS

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6 cups reduced-sodium vegetable broth

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2 cans (14-1/2 ounces each) fire-roasted diced tomatoes

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2 celery ribs, sliced

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2 medium carrots, chopped

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1-3/4 cups sliced baby portobello mushrooms

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1 medium onion, chopped

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1 medium parsnip, peeled and chopped

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1 medium sweet potato, peeled and cubed

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1 medium green pepper, chopped

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1 cup uncooked wild rice

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2 garlic cloves, minced

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3/4 teaspoon salt

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1/4 teaspoon pepper

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2 bay leaves

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2 fresh thyme sprigs, plus more for topping

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