Slow Cooker Ham and Wild Rice Soup

By Tonya_Speed

With 10 minutes in the morning, you can have a comforting soup simmering in the slow cooker. Dinner’s ready when you get home!

Ingredients

• 2 cups diced cooked ham
• 3/4 cup uncooked wild rice
• 1 medium onion, chopped (1/2 cup)
• 1 bag (1 pound) Green Giant® frozen mixed vegetables, thawed
• 1 can (14 ounces) 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

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

1. Mix all ingredients except half-and-half in 3 1/2- to 4-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Stir in half-and-half. Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot.

Substitution: Cream of mushroom or chicken soup can be used instead of the cream of celery.

Success Hint:To quickly thaw frozen vegetables, rinse them under cold, running water. All frozen veggies should be thawed before using them in a slow cooker recipe.