How to make a Spanish Rice Soup.
- 2 cups (480ml) vegetable broth
- 1 cup (200g) cooked rice
- 1 onion (chopped)
- 1 red bell pepper (chopped)
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon fresh parsley (chopped)
- 1 can (28oz) crushed or diced tomatoes
- 1 teaspoon white granulated sugar (optional)
- The first step on this Spanish rice soup is pretty easy, all you have to do is to grab a vegetable cutting board and chop the onion, red bell pepper and fresh parsley. You can chop them in any size of your choice, especially if you are thinking of blending the soup later.
- For the next step grab a large saucepan or pot and mix the crushed tomatoes, vegetable broth, bay leaf, salt, pepper and the chopped vegetables. If you add one teaspoon of granulated white sugar at this point you’ll get a less acidic flavor on the soup, it won’t be sweet, it’ll just neutralise the acidic flavor from the tomatoes.
- Place the saucepan in the stove and bring to a boil at a medium to high heat. Then simmer for 15 minutes at a low heat. If you want a smoother soup now is the time to process it on a blender or mixer. If you don’t blend it, you’ll be able to feel the chunks of vegetables while you’re eating the soup.
- Then add cooked rice and cook everything together in a medium to low heat. You can use any rice of your choice; from brown to white, any one will work!
- After that cook for 5 minutes and remove the bay leaf. And finally your soup is ready! All you have to do next is to serve it warm.
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