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Ham Bone Wild Rice Soup

A hearty and comforting ham bone wild rice soup made on the stovetop with smoked ham, vegetables, creamy broth, and wild rice for a cozy, satisfying meal.

Servings 8

Ingredients

  • 1 smoked ham shank
  • 8 cups water
  • 3 tbsp butter
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 medium carrots, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 cup heavy cream
  • 3 cups cooked wild rice
  • 1 10 ounce bag frozen peas
  • 1 15 ounce can corn
  • salt and pepper to taste
  • extra water if needed

Instructions

  1. Place the smoked ham shank in a large pot and add the water. Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 60 to 90 minutes, until the broth is flavorful and the ham is tender. Remove the ham shank from the pot. Let it cool slightly, then remove the meat, chop it, and discard the bone. Set the ham aside and keep the broth warm

  2. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Cook for 6 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for about 30 seconds until fragrant.

  3. Sprinkle the flour over the vegetables and stir well. Cook for 1 to 2 minutes to remove the raw flour taste.

  4. Slowly add the ham broth, stirring constantly, and bring to a gentle simmer until slightly thickened.

  5. Stir in the chopped ham, cooked wild rice, peas, and corn. Add the heavy cream and additional cream if desired. Simmer for 10 to 15 minutes until heated through.

  6. Season with salt and black pepper. If the soup is too thick, add additional water or your dairy of choice until the desired consistency is reached. Serve warm.