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Ham, Spinach and Rice Soup-TSLC

This Ham, Spinach and Rice Soup is a favorite with my family.  It is good for summer or winter and great with sandwiches for lunch or just anytime.  The fresh baby spinach along with the ham and cheese will make this a favorite dish and one you will love to serve family and friends.

2 tablespoons butter

1/2 cup chopped onion (can use green onions)

1/2 cup chopped green pepper, (could use red pepper or hot peppers if you like it hot)

1 clove of garlic, minced

1 (4 ounce) can mushrooms, drained

1 (14.5 ounce) can chicken broth

1 1/2 cups water

1 (4.2 ounce) box Nature’s Way Rice A Roni Long Grain and Wild Rice

1 (12 ounce) can evaporated milk

2 cups chopped fresh baby spinach (could use frozen)

1 carrot, shredded (Optional)

1 1/2 cups chopped, cooked ham

1 1/2 cups shredded parmesan cheese

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon dried parsley

Saute’ onion, green pepper, garlic and mushrooms in the 2 tablespoons butter in your soup pot.  Add the chicken broth, water and contents of the box of rice.  Bring to boil, turn down to simmer and cook for about 15 minutes.  Add evaporated milk, baby spinach, carrot,  ham and cheese.  Stir in pepper, salt and parsley.  Simmer another 20 minutes to let spinach cook.  Makes 10 to 12 servings. Enjoy!

Don’t forget to check out my recipe for Chicken Tortellini Soup.

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3 Responses

  1. Just made it, did it in the crockpot, let it cook on low then added the cheese, carrots, spinach and milk for last 30 mins on high…amazing! Another great recipe!

  2. I did make the soup but I was concerned about the milk curdling – which it did. Did I cook it too long or on too high heat? It was delicious, but I hesitate to make it again due to the fact that it did not look all that appetizing!

    • It sounds like you cooked it both too long and too high. My milk never curdles. Everyone I have ever served this soup has loved it and wanted the recipe.

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