I’m still working on a few leftovers from Easter, how about you? One thing I love to do is make soup with my ham. This year I made a Honey Glazed Cajun Spiced Ham, so I knew that Cajun Ham & Rice Soup would bring those flavors home.
As far as the stock for Cajun Ham & Rice Soup, If you have ham stock made, you’re home free. If not, I have a recipe you can make with your ham bone on my post for Cuban Black Bean Soup. You can also pick up ham broth at the store or use chicken stock, homemade or store-bought.
About my Cajun Ham & Rice Soup:
Cajun Ham & Rice Soup is a fantastic melange of flavors, from the flavorful stock (I made mine from my Honey Glazed Cajun Spiced Ham so it already had some of the flavor) enhanced with just a little Cajun Spice to the hearty & healthy veggies.
I made sure to carry more of that Cajun flavor home by using the New Orlean’s Trinity: the classic combo of bell peppers, onion, and celery. Plus a few carrots…I love me some carrots!
As far as the rice, even though it’s an extra little step, cook the rice and give it a good rinse before you add it to your soup. It behaves in the soup – you won’t have any starchy mess that seems to dull down the flavor and suck up all broth. The rice can be cooking along as the vegetables simmer so there’s no time lost.
Saving Money on Cajun Ham & Rice Soup:
Your best bet is to use the bone leftover from any Holiday Ham, bought on sale, and make your own stock. There’s always enough meat for a little soup clinging to the bone and that stock will have amazing flavor at a budget price.
Generally, rice in the larger bags are less per pound & it’s hard to beat the price at Aldi. If you don’t have Aldi nearby, check your rice area in the store, but check out & compare rice in the Mexican or Asian aisles, too. Rice is often at a low in the fall, and often on sale around holidays.
As far as the veggies, carrots, celery, and onions are always cheap, especially if bought in larger bags. Bell peppers can be pretty pricey, especially through the winter, but keep well. Buy several when you see them on sale so you’ll have them for the current week and the week after.Print
Cajun Ham & Rice Soup
A beautiful melange of flavors.
- Yield: 6 - 8 servings
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 large green bell pepper, diced
- 1 1/2 teaspoons to 1 tablespoon Cajun seasoning
- 6 – 7 cups ham stock
- about 6 ounces ham, a cup to 1 1/2 cups diced
- 3 cups cooked and rinsed white or brown rice (1 cup uncooked rice equals 3 cups cooked)
- 1 teaspoon salt, to taste
- 1 1/2 teaspoons white vinegar, to taste
Heat the vegetable oil in a 3-quart saucepan over medium heat. Add the onions & carrots to the saucepan and cook, stirring occasionally, for about 5 minutes, or until tender. Add the celery and bell pepper and cook for 2 to 3 minutes. Stir in the Cajun Seasoning and cook one minute longer.
Add the ham stock and ham to the vegetable mixture and simmer for 15 to 20 minutes until vegetables are tender. Stir in the rice, heat through. Taste for salt and add if needed. Stir in vinegar and serve.
- Depending on the broth and your tastes, adjust Cajun seasoning as desired. Add the broth, then taste.
- Start with the six cups of broth, add more if needed.
- If you don’t have ham stock, home-made or store-bought, use chicken stock.