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.
Wild Rice-Ham Soup
- 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
- 3/4 cup uncooked wild rice rinsed and drained
- 1 medium onion cut into thin wedges
- 1 1/2 teaspoons dried thyme crushed
- 1 1/2 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 3 1/2 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.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.