Stovetop ham soup makes a hearty dinner and is a great use for leftover ham. Full of healthy fiber from white beans and whole grain wild rice.

While I’m recuperating from surgery, I have some great blogging friends who are helping me out by providing delicious recipe posts like this one for you. Today’s stovetop ham soup recipe is from my talented friend Ann. She’s the owner behind the recipe blog, Sumptuous Spoonfuls.

Ann describes her cooking style this way:

“Sumptuous Spoonfuls is a collection of eclectic, healthy and delicious recipes. I want food that makes my taste buds sing and my body feel good, so I take recipes and “healthify” them. I often cut the sugar and fat, but I want the result to taste so good that you can’t tell the difference. I draw from many different styles and ethnicities when I cook, and I don’t follow any rules. It doesn’t have to be “authentic” in my book … it just has to taste mouthwatering good.”

After you get her stovetop ham soup recipe, please be sure to head over to Ann’s website and check out her delicious recipes!

Sumptuous Spoonfuls website

You can also follow her on Facebook, Twitter, Pinterest, or Bloglovin’.

You may have seen our post from earlier this week, when we shared a slow cooker ham soup recipe with you. Unlike that recipe, this soup is intended to be made on top of the stove, but it could easily be adapted to be made in a slow cooker as well.

We hope that you enjoy this stovetop ham soup recipe!

Ann Krause / Sumptuous Spoonfuls

Total Servings 8

Stovetop Ham Soup with Wild Rice

A hearty, healthy soup made with ham, white beans, and wild rice. A great use for left over ham!

20 minPrep (inc. refrigeration & rest time)

2 hr, 15 Cook Time

2 hr, 35 Total Time

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Ingredients

• 1/2 Tablespoon butter
• 1 large red onion, peeled & chopped (about 2 cups)
• 3 – 4 cloves garlic, peeled & chopped
• 3 cups shredded cabbage
• 2 medium carrots, peeled and chopped
• 1 ham bone
• 1/2 cup dry Great Northern white beans (or 1 can Cannellini or white navy beans)
• 6 – 8 cups water
• 1 bay leaf
• 1/2 cup ham juice (optional)
• 2 – 4 oz. Greek cream cheese (or Neufchatel)
• 1 oz. Gorgonzola cheese
• 1 cup low fat milk or fat free half & half
• 1 cup chopped lean ham
• 1 – 1 1/4 cups cooked wild rice
• Salt & freshly ground pepper, to taste

Instructions

1. 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.
2. 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.
3. 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, gorgonzola and milk. Blend until smooth, then pour back into the pot. Add the ham and wild rice and cook until hot. Enjoy!

Cuisine: Soup | Recipe Type: Main

7.6.6

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