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 optional topping