Slow-Cooker Lentil Wild Rice Soup with Chorizo
Hearty, smoky slow-cooker soup built on ham bone stock with lentils, wild rice, and chorizo. Chipotle and adobo bring gentle heat and depth; spinach adds brightness at the end. Comfort food for weeknight dinners or meal prep; serves 6-8. This version uses a crock pot for hands-off cooking, balancing the richness of cured meat with earthy legumes and spiced sausage.
Ingredients
- 1 ham bonesmoked turkey leg1:1meat-stock
adds depth without pork
- 2 cup sweet onion, diced
- ½ cup celery, diced
- 1 cup carrot, diced
- 2 chorizo sausage, sliced
- ¾ cup lentil, drysplit pea3/4 cuplegume-swap
creamier texture, milder flavor
- ¾ cup long grain and wild rice blend, uncooked
- 1 chipotle chile in adobo, seeds removed, diced
- 1 bay leaf
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried onion flakes
- 1 teaspoon salt
- 10 cup water
- 2 cup baby spinach, washed, chopped
- sherry wine(optional)
Instructions
- 1
Add ham bone, onion, celery, carrots, chorizo, lentils, rice blend, chipotle, bay leaf, pepper, garlic powder, onion flakes, and salt to slow cooker.
- 2
Pour water over ingredients until just covered.
- 3
Cook on low for 6 hours until rice and vegetables are tender.
- 4
Remove ham bone and shred any remaining meat; return meat to pot.
- 5
Stir in spinach and drizzle sherry if using during final 15 minutes of cooking.
Tips
Shred ham bone meat while still warm for easier separation. Discard bone, fat cap, and any marrow; only return lean meat to soup.
Add spinach just before serving if you prefer texture and color; stir into hot soup during final 15 minutes if preferred softer.
Sherry is optional but adds complexity; substitute with dry white wine or omit entirely without affecting structure.
Good to Know
Refrigerate covered up to 4 days. Cool to room temperature before covering to prevent condensation.
Prepare vegetables and measure dry ingredients the night before. Assemble in slow cooker bowl, cover, refrigerate; add water and cook as directed (may add 30-45 minutes to cook time from cold).
Ladle into bowls with crusty bread or oyster crackers. Optional: garnish with fresh parsley, extra sherry drizzle, or crumbled chorizo on top.
Common Mistakes
Do not skip removing bay leaf after cooking to avoid choking hazard or bitter taste.
Do not overfill slow cooker past two-thirds capacity to prevent water overflow during cooking.
Do not skip deglazing ham bone of surface debris before adding to cooker to avoid cloudiness.
Substitutions
adds depth without pork
creamier texture, milder flavor
reduces smoke and heat slightly
Full guide →FAQ
Can I use a regular pot instead of slow cooker?
Yes. Bring all ingredients to boil, then reduce heat to low simmer covered for 45-60 minutes until rice and lentils are tender. Timing will be 5-6 times faster. Monitor water level and add broth if needed.
What if I don't have ham bone; can I substitute?
Use smoked turkey leg, bacon ends, or skip entirely and add 2 tablespoons soy sauce plus 1 tablespoon miso paste to 10 cups chicken or vegetable broth for umami and depth without pork.
How long can I keep leftover soup and can I freeze it?
Refrigerate covered 4 days maximum. Freezes well up to 3 months in airtight containers; thaw overnight in fridge and reheat gently on stovetop, adding broth if too thick. Spinach may discolor but flavor remains intact.