Vegetable soup with wild rice

1/2 medium onion, diced
1 clove garlic, chopped fine
1 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1 tsp mild ("fiesta") chili powder
1 tsp cumin seed
1 tsp basil
1 tsp oregano
2 large carrots, diced
2 stalks celery, diced
2 to 3 small zucchini, halved lengthwise and then sliced
1/2 10-oz. package frozen mixed vegetables (corn, peas, carrots, green beans)
1 cup frozen sweet corn
1 small can sliced mushrooms, drained
1 14-oz can whole tomatoes, coarsely chopped
1/2 cup wild rice

Saute onion and garlic in olive oil, adding in salt, pepper, chili powder, cumin, basil, and oregano. Set aside.

Add carrots, celery, and zucchini to 4-quart crockpot. Add frozen mixed vegetables and frozen corn. Add canned mushrooms and canned tomatoes (including tomato liquid). Add sauteed onion/garlic mixture. Add 2 cups water, or enough to almost cover vegetables.

Cook on "high" setting for 3 hours. Uncover and stir in wild rice. (Check seasoning at this time.) Replace lid and cook on "high" for 2 more hours.

Spices should be adjusted to taste, but be aware that the flavor of spices intensifies over the long cooking periods in a crockpot. The suggested amounts make a soup that has some kick but is not too spicy. This recipe can also be made on a "low" crockpot setting by doubling cooking time, or on the stovetop by roughly halving cooking time.

Number of Servings: 12

Recipe submitted by SparkPeople user MY_AGREEMENT.