Slow-Cooker Ham and Wild Rice Soup

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

By Betty Crocker Kitchens

Updated March 13, 2010

Make with

Progresso Broth

Ingredients

cups diced cooked ham

3/4

cup uncooked wild rice

medium onion, chopped (1/2 cup)

bag (1 pound) frozen mixed vegetables, thawed

1 3/4

cups Progresso™ chicken broth (from 32-ounce carton)

can (10.75 ounces) reduced-sodium cream of celery soup

1/4

teaspoon pepper

cups water

1/2

cup half-and-half

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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.

Cream of mushroom or chicken soup can be used instead of the cream of celery.
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.
One cup of uncooked wild rice cooked in three cups of water yields 4 cups of cooked rice. It can take up to an hour to cook wild rice on the stove.