Tempt My Tummy Thursday: Broccoli, Ham & Rice Soup

During the week lately I have had to rely on a few old standby and quick cooking kind of meals. From picking up, taking to, working, and cleaning my days are busy. Weekends bring LOTS of catch up. I have had this itch to play in the kitchen and tonight was just a good night to do that! I have been craving broccoli, ham and cheese soup and while the "men" in the house (boys included), are not fond of it the girl and I love it. So... I wanted to do a twist on it that might make it more acceptable to the men folk! I have to say it was indeed a good dinner for everyone! I made some quick french bread to go on the side for some good ol fashioned dunking and to cut some of the richness! I hope you give this a try when you want something tasty, or need a good warm meal on a cool Autumn/Winter day.

Ingredients
1 stick butter
2 stalks  of celery chopped
1 medium  yellow onion chopped
1/2 bag of shredded carrots
2 ham steaks chopped
4 tbs all purpose flour
milk or half and half (about 2 to 3 cups)
1 can chicken broth
1 bag of frozen broccoli or 2 boxes chopped broccoli
4 to 6 oz chopped vVelveeta
1/2 cup to 2/3 cup rice uncooked
salt
pepper
shredded cheddar for topping

Directions
Melt butter in soup pot. ( My go to pot is a nonstick pot) Add in onion and celery and allow to saute until almost soft. Add in carrots and chopped ham. Saute for about 3 minutes. Sprinkle flour over veggies and stir well to allow the flour to cook a bit for about 2 to 3 minutes. Pour in about a cup of milk and stir well. It will be thick. Add in more milk  and frozen broccoli. Check for consistency. Pour in chicken broth, add in Velveeta and stir until melted well. You are about to be adding in the rice, so you want to have enough liquid so it doesn't absorb all the liquid. Reduce soup to medium low and allow to simmer until rice is cooked. Stir occasionally as this process happens. Top each serving with a sprinkle of cheddar cheese.