Rice, Ham, and Spinach Soup

 


Rice, Ham, and Spinach Soup

This hearty and comforting soup is a great way to use up leftover ham and is packed with healthy spinach and satisfying rice.

Prep Time: 15 minutes

Cook Time: 35-40 minutes

Servings: 6-8

Ingredients:

  • 1 tablespoon olive oil

  • 1 large yellow onion, chopped

  • 2 carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 2 cloves garlic, minced

  • 6 cups chicken or vegetable broth

  • 2 cups cooked, diced ham

  • 1 cup uncooked long-grain white rice (such as jasmine or basmati)

  • 5-6 ounces fresh spinach, roughly chopped

  • 1/2 cup heavy cream (optional, for a creamier soup)

  • Salt and black pepper to taste

  • 1/4 cup fresh parsley, chopped, for garnish

  • Crusty bread for serving (optional)

Instructions:

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.

  2. Add Aromatics: Stir in the minced garlic and cook for another minute until fragrant.

  3. Combine Ingredients: Pour in the chicken or vegetable broth and bring the mixture to a boil.

  4. Add Ham and Rice: Add the diced ham and the uncooked rice to the pot. Stir well. Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom.

  5. Stir in Spinach: Once the rice is cooked, stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted completely.

  6. Add Cream (Optional): If using, stir in the heavy cream. This will give the soup a richer, creamier texture. Heat through for a couple of minutes, but do not bring to a full boil after adding the cream.

  7. Season and Serve: Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately, perhaps with a side of crusty bread for dipping.

Notes:

  • Leftover Ham: This recipe is perfect for using up leftover holiday ham. If you don't have cooked ham, you can use a ham steak or thick-cut deli ham, diced.

  • Rice: You can use brown rice, but it will require a longer cooking time (around 40-45 minutes). Check the package instructions for precise timing.

  • Vegetables: Feel free to add other vegetables you have on hand, such as corn, peas, or diced potatoes.

  • Freezing: This soup freezes well. Store in an airtight container for up to 3 months. When reheating, you may need to add a little more broth as the rice will absorb some of the liquid.

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