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Medley Soup ( Sopa Mezclada)

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“Found on alleasyrecipes.com. Posted for ZWT8- Spain/Portugal.”
READY IN:
1hr 10mins
SERVES:
6-8
YIELD:
1 pot soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring some good quality veal stock to the boil, then add a mixture of cut-up vegetables, such as potatoes, turnips, cabbage celery and previously soaked and cooked haricot beans.
  2. Simmer gently until all the vegetables are well cooked.
  3. About 20 minutes before serving, add a few spoonfuls of rice and of vermicelli, with a good pinch of saffron, and continue cooking until these are done.
  4. The finished soup should be thick and satisfying.
  5. Note: No amounts are given so you can make this soup your way. You can use any vegetables you want for this. I used 6-8 servings just to fill that spot.

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