Servings: 8
2 cups diced cooked ham
3/4 cup uncooked wild rice
1 medium onion, chopped (1/2 cup)
1 bag (1 pound) frozen mixed vegetables, thawed
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1 can (10.75 ounces) reduced-sodium cream of celery soup
1/4 teaspoon pepper
3 cups water
1/2 cup half-and-half
Mix all ingredients except half-and-half in 3 1/2- to 4-quart slow cooker.
Cover and cook on Low heat setting 8 to 9 hours.
Stir in half-and-half. Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot.
Notes
Cream of mushroom or chicken soup can be used instead of the cream of celery.
To quickly thaw frozen vegetables for this ham wild rice soup, rinse them under cold, running water. All frozen veggies should be thawed before using them in a slow cooker recipe.
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