This Wild Rice-Ham Soup is a comforting slow cooker soup and a mouthwatering way to repurpose leftover ham. Plus, it’s brimming with warm, tender veggies that offer a delicious fix of fiber.
- 5 cups water
- 1 14 ounce can reduced-sodium chicken broth
- 1 cup chopped celery (2 stalks)
- 1 cup diced cooked ham (about 5 ounces)
- ¾ cup uncooked wild rice, rinsed and drained
- 1 medium onion, cut into thin wedges
- 1½ teaspoons dried thyme, crushed
- 1½ cups chopped red sweet pepper (2 medium)
- 4 cups shredded fresh spinach
- In a 4- to 5-quart slow cooker, combine the water, broth, celery, ham, uncooked wild rice, onion, and thyme.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours.
- If using low-heat setting, turn to high-heat setting. Stir in sweet pepper. Cover and cook for 30 minutes more. Stir in spinach.