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.

Sopa
Soup

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
salt
pepper
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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