Soups on! This low-fat recipe is great for the family and is easy to follow. The fresh veggies compliment Frick's fully cooked ham, bone-in or boneless. Try this recipe when the weather outside is frightful or when you have leftover ham that's too good to waste.

Prep Time:

15 min

Cook Time:

25 min

Total Time:

40 min


6 people

Ham & Wild Rice Soup


  • 2 cups water
  • 1/2 cup uncooked wild rice
  • 1/2 tsp. salt
  • 3 tbsp. butter
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 2 tbsp. all purpose flour
  • 1-1/2 tsp. instant chicken bouillon granules
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1-1/2 cup cubed Frick’s ham
  • 1 medium carrot, grated
  • 2 tbsp. snipped fresh parsley
  • 2 cups 2% milk
  • 2 cups Half-and-Half


In a small saucepan combine water, wild rice, and 1/2 tsp. salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until rice grains are tender and curl. Drain in a colander. Set aside. In a 2-3 quart saucepan, melt butter. Add green pepper, celery, onion, and garlic and sauté over medium heat until tender, about 5 minutes. Stir in flour, bouillon granules, salt, and pepper. Slowly add milk so that the milk thickens as you pour. Add Half-and-Half, cooked wild rice, ham, carrot, and parsley. Cook over medium heat 15-20 minutes or until very hot, stirring occasionally. Serve hot.