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Slow cooker harvest soup

Makes 8 servings


  • 1 lb ground pork
  • 6 cups vegetable or chicken stock (reduced sodium if able)
  • 1 cup rinsed, uncooked wild rice blend (mix of brown rice and wild rice)
  • 8 ounces canned mushrooms, rinsed
  • 4 cloves garlic, minced or 2 tsp pre-minced jar garlic
  • 1 bag matchstick carrots
  • 2 ribs celery (optional)
  • 1 large sweet potato, diced or 2 medium Yukon gold potatoes, diced
  • 1 medium onion
  • 1 bay leaf
  • 1 ½ tablespoons Old Bay seasoning
  • 2 large handfuls raw or frozen kale
  • Black pepper to taste
  • 3 tbsp butter
  • ¼ cup flour
  • 1 ½ cups milk


  1. Brown ground pork in a pan. Drain excess fat and add to slow cooker pot.
  2. Add in chicken or vegetable stock, rice, mushrooms, garlic, carrots, celery, diced sweet potato, onion, bay leaf, kale, and Old Bay seasoning to the pot and stir to combine.
  3. Cook on high for 3-4 hours or low for 7-8 hours. Soup is cooked when sweet potatoes are soft when pierced with a fork and rice is fully cooked.
  4. Turn Crock Pot off. In a saucepan, melt 3 tbsp butter over low heat. Whisk in ¼ cup flour and slowly add 1 ½ cups milk. Stir constantly over medium heat to prevent burning. Stir until sauce begins to gently boil and thicken.
  5. When thickened, transfer to slow cooker pot and mix in.
  6. Remove bay leaf and enjoy!

Nutrition analysis per serving: 329 calories, 10 g total fat, 5 g saturated fat, 683 mg sodium, 30 g carbohydrate, 4 g fiber, 30 g protein

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