A Rice Soup to WARM your Soul | Spanish Sopa de Arroz Recipe

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides a plant-based protein option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Frozen peas often cost less and are just as nutritious.

Heat a stock pot over medium heat and add 2 tbsps of extra virgin olive oil.

Finely chop one medium-sized onion and roughly chop five large cloves of garlic and two peeled carrots into small bite-sized pieces.

Add the chopped ingredients into the stock pot and mix them around to coat in the olive oil.

Sauté the ingredients for 4 to 5 minutes until the onions are translucent.

Add 1 tsp of dried thyme and 0.5 tsp of ground cumin, and mix well.

Add 0.5 cup of tomato sauce and season with sea salt and black pepper; turn up the heat and simmer for a few minutes.

Drain and rinse 1 can of white beans (15.5 oz).

After simmering the tomato sauce for about 3 minutes, add in the drained beans and 8 cups of vegetable broth.

Add 2 bay leaves and mix gently; bring to a boil.

Measure out 1 cup of Spanish round rice (190 grams) and add it to the pot, mixing to distribute evenly.

Cover the pot and lower the heat to low medium; simmer for about 18 minutes or until the rice is cooked through, stirring halfway.

After 18 minutes, remove the lid and squeeze in 2 tsp of fresh lemon juice; mix well.

Remove the pot from heat and transfer some soup into a shallow bowl; garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary