Can't Find What You're Looking For?

Contact Us

Ham & Wild Rice Soup

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 50 min
Total Time 65 min
Serves 6 people
View Recipe

Ingredients & Instructions

  • 12 oz Frick’s ham, cubed
  • 2 cups water
  • 1/2 cup uncooked wild rice
  • 1/2 tsp. salt
  • 3 Tbsp. butter
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/3 cup onion, chopped
  • 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 medium carrot, grated
  • 2 Tbsp. snipped fresh parsley
  • 2 cups 2% milk
  • 2 cups half-and-half

Step 1

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, then set aside.

Step 2

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.

Step 3

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.

Step 4

Cook over medium heat 15-20 minutes or until very hot, stirring occasionally. Serve hot.

More Recipes Shop
Facebook Icon Pinterest Icon Instagram Icon YouTube Icon Email Icon Printer Icon