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Minnesota State University, Mankato
Minnesota State University, Mankato

Cookbook - Soups

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Ham and Wild Rice Crock Pot Soup

  • 2 cups cooked ham (or turkey), diced*
  • 3/4 cup wild rice, uncooked
  • 1 medium onion, chopped (1/2 cup)
  • 1 lb bag frozen mixed vegetables, thawed
  • 1 (14 oz) can chicken broth*
  • 1 can cream of chicken soup*
  • 1/4 tsp pepper
  • 3 cup water
  • 1/2 cup half-and-half*


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

Eight 1 cup servings.

*Try chicken in place of ham or a meatless product. Use low sodium and/or reduced fat broth and cream soup.

*Make your own half and half: one cup of half-and-half= 1 tablespoon of trans-fat free butter and enough skim milk to equal a cup with the tablespoon of butter.

*Instead of having a creamy soup, replace cream of chicken soup and half-and-half with low sodium and fat-free chicken broth.