Ingredients
6 cups reduced-sodium vegetable broth2 cans (14-1/2 ounces each) fire-roasted diced tomatoes2 celery ribs, sliced2 medium carrots, chopped1-3/4 cups sliced baby portobello mushrooms1 medium onion, chopped1 medium parsnip, peeled and chopped1 medium sweet potato, peeled and cubed1 medium green pepper, chopped1 cup uncooked wild rice2 garlic cloves, minced3/4 teaspoon salt1/4 teaspoon pepper2 bay leaves2 fresh thyme sprigs, plus more for optional topping
Preparation
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 each serving.
