Slow-Cooked Vegetable Wild Rice Soup

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 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.