Directions:
- Heat oil and butter in the bottom of a heavy bottomed saucepan
- Add onion, carrot, celery, garlic, red pepper, and green pepper
- Cover and let cook over low heat for 5-10 minutes until veggies start to soften
- Add 2 cups ham stock and bring to a boil over medium high heat
- Reduce heat to medium, cover and simmer for 20 minutes
- Puree 2 cups corn and 2 cups ham stock in your blender and add to soup
- Add remaining 1/2 cup corn, cubed ham, return to a simmer for 20 minutes.
- Add cooked rice and heat until good and hot.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.28 Kcal (1031 kJ) | ||
| Calories from fat | 97.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 17% | |
|---|---|---|---|
| Cholesterol | 32.69mg | 11% | |
| Sodium | 511.7mg | 21% | |
| Potassium | 451.93mg | 10% | |
| Total Carbs | 26.49g | 9% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 10.48g | 21% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 127.68 Kcal (535 kJ) | ||
| Calories from fat | 50.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 17% | |
|---|---|---|---|
| Cholesterol | 16.95mg | 11% | |
| Sodium | 265.29mg | 21% | |
| Potassium | 234.3mg | 10% | |
| Total Carbs | 13.73g | 9% | |
| Sugars | 2.2g | 17% | |
| Dietary Fiber | 1.92g | 15% | |
| Protein | 5.43g | 21% | |
| Vitamin C | 14.7mg | 47% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 4% | |
| Calcium | 12.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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