Cookbook - Soups

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*

Instructions

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.