Medley Soup ( Sopa Mezclada)

1. 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. 2

   Simmer gently until all the vegetables are well cooked.

3. 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. 4

   The finished soup should be thick and satisfying.

5. 5

   Note: No amounts are given so you can make this soup your way.

6. 6

   You can use any vegetables you want for this.

7. 7

   I used 6-8 servings just to fill that spot.

No additional tips available.