Spanish Style Soup

I have been watching a series on Spain on Youtube about food documentaries and it really does influence what kick I am at some point. I get my inspiration from watching stuff being cooked and then looking that up and then hoping I look as happy as the people eating the food on TV 😛

Prepping the ingredients
Prepping the ingredients

So this one has really no recipe, but a basic “throw in what we have in the fridge” and let’s see how that works out. I have been sick for a week already with flu that lightened up to some colds and cough and i have been trying to get more liquids in my body. Good juices and soups. And this one is a new soup dish that I wanted to make.

Ransacking the fridge, I took out some ingredients I wanted to use. Some unused but prepared butter/lima beans, boiled pork, leftover canned tomatoes, one piece of chorizo de bilbao and a fresh green pepper. I took out other ingredients like garlic, an onion, a potato and some garbanzo beans. And I knew I have the making of a good soup at that point.

I prepared everything first. Chop the garlic and onion. Slice the potato, bell pepper, chorizo and pork. Then off to the sauce pan with some olive oil. I first cooked the chorizo, and the pork. This was followed by all the fresh aromatics of onion, garlic, and pepper. Once softened, I added salt, pepper, and paprkia, and then followed by everything else. Then topped this with some broth (water and pork bullion and allowed to simmer for a good 30 minutes just to let the flavors come together.


This turned out to be one of the simplest and best soups I have had. Rich but not creamy. More of earthy. And the good thing was I know it is all good for me!

Spanish Style Soup Recipe

1 chorizo de bilbao, sliced
250 grams pork (raw or cooked), sliced though you can also use ground
1 onion, diced
5 garlic cloves, roughly chopped
1 bell pepper, sliced
1/2 cup canned tomatoes
1 can of chickpeas or 2/3 cups of cooked chickpeas
1/2 cup of butter beans/lima beans
1 potato, sliced thinly
3 cups or so stock
paprika,, about 1/2 teaspoon or to taste
chili flakes, optional

First, lightly fry the meat together in some olive oil. Then add the onion, garlic and bell pepper and allow to soften for a bit. Add the seasonings at this point. I like it a bit spicy. Then add everything except the stock and pan fry for a few minutes. Then add the stock and once boiling, lower down the fire into a simmer and allow to simmer for 30 more minutes. Serve hot 🙂


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