Sopa Espanola (Spanish Soup) Recipe

Name: Sopa Espanola (Spanish Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 4 cups onions, thinly sliced; 3 tablespoons flour; 1 (16 ounce) can tomato puree; 4 (14 ounce) cans beef broth; 1 garlic clove, minced; 1 tablespoon red wine vinegar; 1 tablespoon Worcestershire sauce; 1 tablespoon sugar; 1 1/2 teaspoons salt; 1/4 teaspoon pepper; 1/4 teaspoon oregano; 1/4 teaspoon tarragon; 1/4 teaspoon Tabasco sauce; 1/2 teaspoon ground cumin; Condiments; 2 2 large chorizo sausage or 2 large kielbasa, sliced 1/4 inch thick and browned; 1/4 - 1/2 lb baby shrimp, cooked and shelled; 3/4 lb boneless ham, cooked, cubed, and sauteed until lightly browned; 1 cup red peppers or 1 cup green pepper, diced and sauteed; 1 cup cucumber, peeled and diced; 1 cup fresh tomato, diced; 1 cup onion, diced; 1/2 lb fresh mushrooms, sliced and sauteed in butter; 1/2 lb fresh carrot, sliced and cooked until tender, drained; Garnishes; 3 hard-boiled eggs, chopped; 1 cup sour cream; 1/4 lb cheddar cheese, grated

Servings: persons

2 tablespoons butter
1 tablespoon olive oil
4 cups onions, thinly sliced
3 tablespoons flour
1 (16 ounce) can tomato puree
4 (14 ounce) cans beef broth
1 garlic clove, minced
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon tarragon
1/4 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
Condiments
2 2 large chorizo sausage or 2 large kielbasa, sliced 1/4 inch thick and browned
1/4 - 1/2 lb baby shrimp, cooked and shelled
3/4 lb boneless ham, cooked, cubed, and sauteed until lightly browned
1 cup red peppers or 1 cup green pepper, diced and sauteed
1 cup cucumber, peeled and diced
1 cup fresh tomato, diced
1 cup onion, diced
1/2 lb fresh mushrooms, sliced and sauteed in butter
1/2 lb fresh carrot, sliced and cooked until tender, drained
Garnishes
3 hard-boiled eggs, chopped
1 cup sour cream
1/4 lb cheddar cheese, grated
2 limes, cut into wedges
1 (8 ounce) can garbanzo beans
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup fresh parsley, chopped

1
Melt butter in a dutch oven over medium low heat. Add olive oil and onions.
2
Slowly cook the onions, stirring occasionally until they are limp and slightly golden, about 45 minutes.
3
Sprinkle flour over the onions and blend. Gradually stir in the tomato puree, beef broth, garlic, vinegar, Worcestershire sauce, sugar, salt, pepper, oregano, tarragon, Tabasco sauce, and cumin.
4
Stir until well blended.
5
Bring to a boil over high heat, reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. Serve.
6
Allow guest to choose from several of the meat and vegetable condiments and the garnishes as well.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon olive oil, 4 cups onions, thinly sliced, 3 tablespoons flour, and more.

Yes, Sopa Espanola (Spanish Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sopa Espanola (Spanish Soup)

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