The wonders never cease. My kids actually tried the pearl onions in this soup. And they liked them! Amazing.
This is one of those fantastic “assembly only” type recipes. Basically, you dump everything in the slow cooker and let it do its thing.
You don’t have to use pearl onions, if your kids are averse (but you might give it a go, because you never know…). The bag of frozen veggies I used included the onions. There are only 5 ingredients in this soup and they can be changed up as you wish.
Here’s what you’ll need:
- 2-3 cups cubed ham
- 24-36 oz. frozen stew veggies or other type veggies
- 2 quarts chicken broth
- 1 can cream of chicken soup
- 1 can cream of celery soup (not in photo)
- salt and pepper to taste
Toss all the ingredients into the slow cooker and give it a stir. Cook on high for 4-5 hours or low for 7-8 hours.
We had quite a bit leftover the next day, but there weren’t many veggies or ham left (I used the lower amounts of each). So, I heated the soup and added 1/3 cup white rice to it. That was very good. I’m not sure how it would work to add about 1/2 cup rice in the slow cooker. I think it would be fine though. If you try it, let me know how that turns out.
Alternatively, you could cut back on the chicken broth/canned soup a bit. That would make less soup, but it would have more veggies and ham. Make sense?
Basically, do what works! Don’t be afraid to experiment.
Yum! I might throw my ham hock in the crockpot and make this! Thanks!
Hmmm I think I have some condensed cheese soup I could use with this instead of the two cream of something soups and just increase the broth. Will definitely try this either tomorrow or Sunday.
Our family cannot eat any “condensed” soups. Do you have an idea for an alternate ingredient?
Thanks in advance,
Joy
Joy, you could make a simple roux. Melt 3-4 Tbs of butter in a skillet. Add the same amount of flour and cook for a couple of minutes. Stir this into the broth and add to the slow cooker. That will thicken it just a bit.
Google homemade cream soup substitute…i just made it this week. There are two methods to prepare. One can make a roux then add milk stirring to incorporate then add broth. Or mix milk and flour in a bowl then whisk into boiling broth. Makes 2.5 cups of soup, season to suit need with poultry sessoning etc.
I just made a split pea and ham soup last week and it was so good. This sounds amazing too. I will try my hand at this soon too. Soups are a great way to get picky kids who say they don’t like veggies to eat them.
I love the idea of this soup, but the amount of salt needs to be cut way down. (ham, cream soups, and broth are all salty) Sodium overload. Next time I would cut down on the amount of broth and replace with water. Maybe I’d also use only one can of soup. Instead of frozen veggies, I used fresh potatoes with the skins, carrots, onions, & celery. I love how that part turned out.
I’ve got it in the pot right now! I used only one box of broth, but did add a can of green beans and liquid, plus some more water, to cut the salt quotient. I used 1 # turkey ham, which I rinsed first, because it is so salty. I also added one small onion, chopped, which was hanging around the fridge, along with a bunch of collard greens, cleaned and chopped. (My bag of stew veggies was only 16 oz so I wanted to increase veg.) I also added some herbs, since I always cook with them. Trader Joe 21 Seasoning Salute (which they say is like Mrs. Dash but I think much better), black pepper, thyme and parsley from my garden, and a shot of siracha! I think this will be outstanding soup. I first saw it on your video of freezing for the crockpot, and thought it looked like the perfect soup for this beginning of cold weather. Didn’t need to freeze it first!
I made this the other night. I used a box of Vegetable Broth (to cut down on the salt) and Cream of Celery soup and Cream of Chicken soup. It was a big hit!