Are you ready to embark on a culinary journey to create the most flavorful and authentic zippy Spanish rice soup? This traditional Spanish dish, known as "Sopa de Arroz a la Española," is a delightful blend of savory flavors, vibrant colors, and aromatic spices. Whether you're a seasoned chef or a home cook looking to impress your friends and family, this comprehensive guide will provide you with the essential knowledge and step-by-step instructions to craft a truly unforgettable Spanish rice soup experience.
Check out the recipes below so you can choose the best recipe for yourself!
ZIPPY SPANISH RICE SOUP
I created this recipe after ruining a dinner of Spanish rice. I tried to salvage the dish by adding more water, cilantro and green chiles. It was a hit with the whole family. It's hearty enough to be a main meal with the addition of a garden salad and some corn bread.-Marilyn Schetz, Cuyahoga Falls, Ohio
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, salsa, tomatoes, red peppers, chilies, taco seasoning and cilantro. Stir in rice. Cover and cook on low for 4-5 hours or until rice is tender.
Nutrition Facts :
EASY SPANISH RICE SOUP RECIPE
The Spanish rice soup has been present in the south of Spain for hundreds of years since most of the main ingredients of the recipe arrived in the country after the colonization of America. This soup quickly rose to popularity as its high rice content filled people with the energy they needed to cope with cold winter days.
Provided by Paulina
Categories Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a vegetable cutting board chop the onion, red bell pepper and fresh parsley.
- Grab a large saucepan or pot and mix the crushed tomatoes, vegetable broth, bay leaf, salt, pepper and the chopped vegetables.
- Place the saucepan on the stove and bring to a boil at medium to high heat. Then simmer for 15 minutes at low heat. If you want a smoother soup now is the time to process it on a blender or mixer.
- Then add cooked rice and cook everything together in a medium to low heat.
- After that cook for 5 minutes and remove the bay leaf. Serve warm.
Nutrition Facts : Calories 84 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 505 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SPANISH RICE SOUP
Got an extra box of Spanish Rice in the pantry? This is a good way to use it up. I think I like this soup more than the spanish rice by itself. You could use more meat if you like or vary the water/beef bouillon content. You could substitute beef broth instead of the cubes too. I use the cubes because I always have them on hand.
Provided by Laura O.
Categories Mexican
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cut round steak into small cubes (I make mine 1/2 inch or less).
- In dutch oven, cook beef and garlic in butter over medium heat until no longer pink.
- Lightly process can of tomatoes in food processor until chunks are smaller and the consistency is a little more saucy without being completely tomato sauce.
- Add tomatoes, water, bouillon cubes, and entire contents of Spanish Rice mix to meat and garlic in dutch oven.
- Cover tightly and simmer over low heat 15-20 minutes, stirring occasionally.
TRADITIONAL SPANISH RICE SOUP
Steps:
- Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
- After 2 minutes, add in 1 small onion finely diced, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil, once the onion is translucent, about 3 minutes, add in 1 cup uncooked round rice, mix together and cook the rice for about 2 minutes while mixing continuously, then add in 1 1/4 cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 6 1/2 cups vegetable broth, 1/4 tsp saffron threads and 1 sprig fresh rosemary, raise the heat to a high heat, mix together and bring to a boil, then place a lid on the stock pot and lower the heat to a low-medium
- While the soup is cooking, make the hardboiled eggs, add in 2 eggs into a sauce pan, fill with cold water, about 1/2 inch (1.25 cm) above the eggs and heat with a high heat, once it comes to a boil, place a lid on the sauce pan and turn off the heat, let the eggs sit there between 11 to 12 minutes to get perfectly hardboiled eggs
- After simmering the soup for 18 minutes with the lid on, the rice should be perfectly cooked, remove the stock pot from the heat
- Transfer the soup into shallow bowls, top off each one with the hardboiled eggs (roughly chopped) and a generous portion of finely chopped parsley, serve at once, enjoy!
Nutrition Facts : Calories 364 kcal, Carbohydrate 57 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 82 mg, Sodium 187 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
ZIPPY AND TANGY TURKEY RICE SOUP
Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.
Provided by M Vidito
Categories Turkey Soup
Time 3h5m
Yield 10
Number Of Ingredients 18
Steps:
- Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
- Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
- Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 32.9 g, Cholesterol 6.1 mg, Fat 3 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 580.9 mg, Sugar 6.4 g
SPANISH RICE SOUP
I found this recipe several years ago in a cookbook published by my church. It has been a family favorite for years.
Provided by SharleneW
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan or Dutch oven, cook ground beef until browned.
- Drain off fat.
- Stir in water, UNDRAINED tomatoes, celery, UNCOOKED rice, green pepper, soup mix, bouillon cube, salt, basil and hot pepper sauce.
- Bring to boil.
- Reduce heat to low.
- Cover and simmer about 20 minutes or until rice is tender, stirring occasionally.
ZIPPY AND TANGY TURKEY RICE SOUP
Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.
Provided by M Vidito
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 3h5m
Yield 10
Number Of Ingredients 18
Steps:
- Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
- Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
- Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 32.9 g, Cholesterol 6.1 mg, Fat 3 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 580.9 mg, Sugar 6.4 g
Tips:
- Use high-quality ingredients: The better the ingredients, the better the soup will taste. Look for fresh, flavorful vegetables, a flavorful broth, and high-quality rice.
- Don't overcook the rice: Rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will make the soup mushy.
- Add plenty of spices: Spanish rice soup is a flavorful dish, so don't be afraid to add plenty of spices. Cumin, chili powder, and paprika are all classic choices.
- Garnish the soup before serving: A simple garnish can make a big difference in the presentation of the soup. Try adding a dollop of sour cream, a sprinkle of chopped cilantro, or a few tortilla chips.
Conclusion:
Spanish rice soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will love.
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