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Stovetop Ham Soup with Wild Rice

Cozy Up with Stoovetop Ham Soup with Wild Rice: A Heartwarming Classic

As the weather cools down, there’s nothing quite like a steaming bowl of soup to warm the soul. Today, we’re sharing a recipe for Stoovetop Ham Soup with Wild Rice – a comforting and flavorful dish that’s perfect for a chilly evening. This isn’t your average ham soup; the addition of wild rice adds a delightful nutty texture and elevates the whole experience. It’s a fantastic way to use up leftover ham (or a ham bone!) and create a truly satisfying meal.

This recipe is all about layering flavors. We start with a simple base of sautéed onions, garlic, cabbage, and carrots, building a foundation of sweetness and depth. Then, we simmer the ham bone (or ham) with white beans and bay leaf, creating a rich and savory broth. The final touch? A creamy blend of Greek cream cheese, gorgonzola, and milk, which adds a luxurious smoothness and a hint of tang.

The wild rice provides a wonderful contrast to the tender beans and ham, making each spoonful a delightful experience. It’s a hearty, wholesome soup that’s sure to become a family favorite.

Why You’ll Love This Soup:

  • Comforting & Flavorful: A classic soup that warms you from the inside out.
  • Uses Leftovers: A great way to use up leftover ham and a ham bone.
  • Hearty & Filling: Packed with beans, rice, and ham for a satisfying meal.
  • Easy to Make: Simple instructions and readily available ingredients.

Tips for the Best Soup:

  • Ham Bone is Best: If you have a ham bone, definitely use it! It adds incredible flavor to the broth.
  • Don’t Skip the Gorgonzola: The gorgonzola adds a unique tang that complements the ham and cream cheese beautifully. If you’re not a fan, you can substitute with another blue cheese or omit it altogether.
  • Adjust the Consistency: If you prefer a thicker soup, you can blend a portion of the beans and vegetables before adding the cream cheese mixture.
  • Make it Ahead: This soup tastes even better the next day, so feel free to make it ahead of time.

Frequently Asked Questions

Q: Can I use a different type of bean?
A: Yes, you can! Great Northern beans or cannellini beans would also work well in this soup.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Q: Can I freeze this soup?
A: Yes, but the texture of the cream cheese mixture may change slightly. It’s best to freeze the soup before adding the cream cheese mixture.

Q: What kind of ham works best?
A: Any kind of cooked ham will work, but a smoked ham will add extra flavor.

Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.

Stovetop Ham Soup with Wild Rice

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course dinner, Soup
Cuisine American
Servings 8

Ingredients
  

  • 1 tablespoon Butter
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1/2 medium Cabbage shredded
  • 1 medium Carrot chopped
  • 6 cups Water
  • 1 bay leaf Bay Leaf
  • 1 cup White Beans dried
  • 4 oz Greek Cream Cheese or Neufchâtel
  • 1 oz Gorgonzola Cheese
  • 1 cup Low Fat Milk or fat free half & half
  • 1 cup Lean Ham chopped
  • 1 cup Cooked Wild Rice
  • to taste Salt
  • to taste Black Pepper freshly ground

Instructions
 

  • Heat the butter in a soup pot over medium heat. Add the onion and garlic and saute until the onion is soft & translucent. Add the cabbage and carrots and cook until the veggies are tender. Remove the veggies from the pot and set aside.
  • Add the ham bone, white beans, water, and bay leaf. Bring to a boil, reduce heat to medium low, cover and simmer for 1 1/2 – 2 hours or until the beans are tender. Remove the bone from the pot and pull off any lean meat from the bone, discarding any fat.
  • Add the veggies to the pot. Cover and cook for 5 – 10 minutes to let the flavors meld. Take about 1 cup of the veggies (with some juices) from the pot and put in a blender cup with the cream cheese, gorgozola and milk. Blend until smooth, then pour back into the pot. Add the ham and wild rice and cook until hot. Enjoy!

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