Creamy Ham, Rice & Vegetable Soup

A hearty and creamy vegetable soup with ham and rice that is a complete meal and perfect with the chill of the autumn air. Made with ingredients you probably already have in your kitchen.

In a large pot add the water, chicken broth, carrots, celery, onion, Adobo seasoning and pepper.

Bring to a boil over medium heat. Reduce to a simmer, cover and simmer for 15 minutes.

Add the rice and stir. Bring to a boil over medium heat. Reduce heat to low, cover and cook for 15 more minutes or until the vegetables and rice are cooked to your liking.

Make a roux, melt the butter in a medium saucepan over medium high heat.

Slowly add the flour, a spoonful at a time and whisking constantly.

Cooking until the roux is a light brown and smells nutty.

Slowly whisk in the cream, stirring constantly until smooth.

Keep whisking until thick and hot then remove from the heat.

Slowly whisk the roux into the soup so no lumps form.

Add the ham and cook until thickened and hot, stirring constantly.

Then serve!

Creamy Ham, Rice & Vegetable Soup

• Difficulty: Intermediate
• Print

http://www.InDianesKitchen.com

Ingredients

• 2½ cups water
• 3 cans chicken broth (14.5 oz each can)
• 2 cups ham (cooked and diced)
• 3/4 cup rice, uncooked and NOT instant
• 2 cups carrots, peeled and diced
• 2 cups celery, diced
• 1 medium onion, diced
• 1 tsp Adobo seasoning
• pepper to taste
• 1/2 cup butter (1 stick)
• 1/2 cup all purpose flour
• 2 cups heavy cream 

Directions

1. In a large pot add the water, chicken broth, carrots, celery, onion, Adobo seasoning and pepper.

2. Bring to a boil over medium heat. Reduce to a simmer, cover and simmer for 15 minutes.

3. Add the rice and stir. Bring to a boil over medium heat. Reduce heat to low, cover and cook for 15 more minutes or until the vegetables and rice are cooked to your liking.

4. Make a roux, melt the butter in a medium saucepan over medium high heat.

5. Slowly add the flour, a spoonful at a time and whisking constantly.

6. When the roux is a light brown and smells nutty, slowly whisk in the cream stirring constantly until smooth.

7. Keep whisking until thick and hot then remove from the heat.

8. Slowly whisk the roux into the soup so no lumps form.

9. Add the ham and cook until thickened and hot, stirring constantly then serve!

http://www.InDianesKitchen.com