Ham, Veggie and Rice Soup

I often use this soup to use leftovers from Easter dinner.

• 2 tablespoons olive oil
• 1 red onion, chopped
• 1 cup ham, chopped
• 2 ribs celery, chopped
• 1 cup carrots, chopped
• 2 tablespoons chicken bouillon crystals (or 8 cubes)
• 8 cups water
• 1 cup brown rice
• 1 cup royal blend rice
• ¼ teaspoon ground black pepper
• 2 cups milk
• 2 tablespoons flour, mixed with enough water to make a slurry
• 2 cups shredded cheddar

1. In a Dutch oven, saute chopped red onion in the olive oil.
2. Add the chopped ham and cook for a minute, stirring often.
3. Add chopped celery and chopped carrots.
4. Add the chicken bouillon crystals and water.
5. Add both kinds of rice and black pepper
6. Stir often and cook on medium heat for 1 hour.
7. Add the milk, the slurry, and heat 5 minutes, stirring constantly.
8. Add the shredded cheddar and stir until it melts and thickens the liquid.
9. Serve and enjoy.