Wild Rice and Ham Soup

This 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.

Serve this when you and the family are trying to cut down on carbs and fats.

Wholesome and hearty the flavors of this soup combine together for an experience of delicious homemade soup.

Wild Rice and Ham Soup

This soup makes it easy and convenient to use up leftover ham.

When I am not in the mood to make my Crock Pot Pea Soup and use my ham bone, I make this easy recipe.

My family loves it and we always seem top make memories by sharing the events of the day at the dinner table.

THESE ARE THE INGREDIENTS YOU WILL NEED:

• 2 Cups cooked ham
• 3/4 cup uncooked wild rice
• 1 Medium Onion, chopped
• 1.75 Cups Chicken broth
• 1 Can (10.75 ounces) reduced-sodium cream of celery soup
• 1/4 Teaspoon pepper
• 3 Cups Water
• 1/2 cup half and half
• 1 Cup carrots, sliced
• 1 cup celery, chopped

These aRE THE INSTRUCTIONS FOR PREPARATION:

• Slice onions. 
• Slice carrots.
• Chop celery.
• Slice ham.
• In a 5 quart slow cooker, combine the water and onions, chicken broth, cream of celery soup and pepper. Stir.
• Add ham and stir.
• Add celery and carrots and rice. Cover.
• Cook on low for 8-9 hours.
• Stir in half and half. 
• Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot.
• Serve hot.

NOTES:

• For best results, I recommend you do not use canned or quick-cooking wild rice for this recipe.
• Look for a bag of julienne-cut carrots or French-cut cooking carrots in the refrigerated vegetable section of your grocery store if you don’t want to slice them.

Can’t you just imagine a cold and rainy day. And the hint of snow in the air?

Your family steps through the door shivering, wet and rubbing their hands together to thaw them out.

The aroma of the cooking homemade soup wafts through the air and comforts your loved ones like a warm hug from you.

The table is set with soup bowls, silverware and mugs of hot cocoa.

On a side plate you have placed French bread for easy tearing.

And of course a dish of room temperature butter to spread on it.

The gasps and smiles from your family completes the scene.

You have delivered another moment of love and gratitude all around.

Wild Rice and Ham Soup is also easy to accommodate your Dietary Restrictions.

• Make it vegetarian – skip the ham. Substitute a drained can of white beans if you like.
• Don’t have ham? – substitute any cooked meat/poultry/fish you like. Chicken, ham, turkey sausage would all work well.
• Don’t have chicken broth? – substitute cream of mushroom, chicken, or potato

No matter how you make your Wild Rice and Ham Soup your family will want a second bowl!

Wild Rice-Ham Soup

This Wild Rice Ham Soup is a comforting slow cooker soup and a mouthwatering way to repurpose leftover ham. 

4.72 from 14 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: comfort, ham, veggies

Method: Slow Cooker

Skill Level: Intermediate

Prep Time: 10 minutes

Cook Time: 9 hours 25 minutes

Total Time: 9 hours 35 minutes

Adjust Servings: 8

Calories: 200kcal

Author: Marilyn

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Ingredients

• 2 Cups cooked ham
• 3/4 cup uncooked wild rice
• 1 Medium Onion, chopped
• 1.75 Cups Chicken broth
• 1 Can (10.75 ounces) reduced-sodium cream of celery soup
• 1/4 Teaspoon pepper
• 3 Cups Water
• 1/2 cup half and half
• 1 Cup carrots, sliced
• 1 cup celery, chopped

Instructions

• Slice onions.
  
• Slice carrots.
  
• Chop celery.
  
• Slice ham.
  
• In a 5 quart slow cooker, combine the water and onions, chicken broth, cream of celery soup and pepper. Stir.
• Add ham and stir.
  
• Add celery and carrots and rice. Cover.
  
• Cook on low for 8-9 hours.
• Stir in half and half.
  
• Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot.
• Serve hot.
  

Video

Notes

• For best results, I recommend you do not use canned or quick-cooking wild rice for this recipe.
• Look for a bag of julienne-cut carrots or French-cut cooking carrots in the refrigerated vegetable section of your grocery store if you don’t want to slice them.

 

©MARILYN’S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 200kcal (10%) | Carbohydrates: 20g (7%) | Protein: 13g (26%) | Fat: 1g (2%) | Saturated Fat: 3g (15%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 25mg (8%) | Sodium: 1020mg (43%) | Potassium: 0mg | Fiber: 3g (12%) | Sugar: 3g (3%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

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.

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