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Ham and Wild Rice Soup

Ham and Wild Rice Soup
Recipe Tip
Vote for Veggies
Vegetables offer a host of nutrients including vitamins A and folate. Be sure to get at least 3 to 5 servings of veggies daily.
Success
Cooking wild rice on the stove-top can take up to 50 minutes, so using a slow cooker is an easy alternative. To quickly thaw frozen vegetables, rinse them under cold, running water. It's best to thaw frozen veggies before adding them to a slow cooker recipe.
Purchasing
Looking for a reasonably priced slow cooker? They're easy to use and don't heat up the kitchen. Check your neighborhood garage sales or local thrift shop.

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Based on 12 ratings

OK with vitamin A! The veggies in this recipe offer a super source of antioxidant vitamin A that helps prevent cell damage. From eatbetteramerica.
Prep Time:10 min
Start to Finish:8 hr 25 min
makes:8 servings (1 cup each)
2cups diced cooked ham
3/4cup uncooked wild rice
1medium onion, chopped (1/2 cup)
1bag (1 lb) frozen mixed vegetables, thawed, drained
1can (14 oz) Progresso® reduced-sodium chicken broth
1can (10 3/4 oz) cream of celery soup
1/4teaspoon pepper
3cups water
1/2cup fat-free half-and-half
1.In 3- to 4-quart slow cooker, mix all ingredients except half-and-half.
2.Cover; cook on Low heat setting 8 to 9 hours.
3.Stir in half-and-half. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.
Nutritional Information
1 Serving: Calories 210 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 20mg; Sodium 950mg; Total Carbohydrate 25g (Dietary Fiber 4g, Sugars 5g); Protein 13g Percent Daily Value*: Vitamin A 50%; Vitamin C 2%; Calcium 6%; Iron 8% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Medium-Fat Meat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
5 Reviews

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Ham and Wild Rice Soup
Overall very good! I agree that this recipe comes out more like a chowder. Do not worry if it looks very soupy to start it thickens quickly. I used milk instead of half and half ,but it probably would have still been great without adding dairy. I added some garlic and basil too. Very yummy on a cold winter evening. Will make again!
Posted at 3:03 PM on January 20 2011 by
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This soup was wonderful! I did add salt, pepper and garlic to the soup. It was a cross between a soup and a chowder. I also doubled the recipe.
Posted at 3:15 PM on March 18 2010 by Shirleen
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This soup was OK. It filled you up but lacked pizzaz.
Posted at 1:42 PM on December 14 2009 by Tracee Lin
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suprized!
We thought this was great! SO much flavor... quick and easy too... I used mixed veggies out of a can... and cooked it on the stove till rice was done and was still very good.
Posted at 3:34 PM on November 3 2009 by mom of three boys
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I was a little nervous at first to try this recipe. My husband and I are on a diet so we want our meals to not onlt be low in calories but taste wonderful as well. The soup cooks up perfectly just like the picture. And it tastes fantastic!! I didn't read the recipe before I decided to make it last night. The recipe says to cook it for 8-9 hours in a slow cooker. My veggies were still frozen too. But I threw it all in a pot anyway and cooked it on high until the veggies were tender and the rice was done and it turned out just fine. I loved that all I had to do was open cans and bags and this meal was so tasty! Good on a cold day! A+++++++++++
Posted at 8:32 AM on January 30 2009 by jwhitley
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