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

This Classic Spanish Rice Soup, known as Sopa de Arroz, is filled with flavors, made with simple everyday ingredients, and done in 40 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a heartwarming and delicious meal.

To make this recipe, I used Spanish round rice. Which is the one that’s typically used to make paella. You can use other types of rice you like. However, you might need to add in less broth into the soup. As this type of rice absorbs more liquid than others.

For the liquid, I used homemade vegetable broth. Typically, to make this recipe, chicken broth is used, but you can also use beef broth if you prefer. For the beans, I used canned white beans. But any type of beans can be used to make this soup.

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 days in the fridge and freeze for up to 3 months. Just keep in mind that the rice will absorb the liquid when put it into the fridge. So you might need to add in more when reheating.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Spanish Sopa de Arroz

Print

Classic Spanish Rice Soup | Sopa de Arroz

Course Main Course, Soup

Cuisine Spanish

Prep Time 5 minutes

Cook Time 35 minutes

Servings 4

Calories 432 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion
• 5 cloves garlic
• 2 carrots
• 1 tsp dried thyme 1 gram
• 1/2 tsp ground cumin 1.5 grams
• 2 tomatoes (finely grated)
• 1 can white beans 15.5 oz / 440 grams
• 8 cups vegetable broth 1900 ml
• 1 cup Spanish round rice (short-grain rice) 190 grams
• 2 bay leaves
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a stock pot with a medium heat and add in the olive oil

2. While the oil is heating, finely chop the onion, roughly chop the garlic, and cut the carrots (peeled) into small bite-size pieces

3. Add the chopped ingredients into the stock pot, mix continuously, after 5 minutes and the onions are translucent, add in the thyme and cumin, quickly mix together, then add in the grated tomatoes and season with sea salt & black pepper, turn it up to a high heat and mix together, then simmer for a few minutes

4. After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the canned white beans (drained and rinsed), vegetable broth and bay leaves, gently mix together, once it comes to a boil add in the rice, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 18 minutes or until the rice is just cooked through

5. Once the rice is just cooked through (check package instructions on the rice you are using for cook times) remove the lid, add in the lemon juice and mix together, then remove from the heat

6. Transfer the soup into shallow bowls and garnish with chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Classic Spanish Rice Soup | Sopa de Arroz

Amount Per Serving

Calories 432 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 783mg34%

Potassium 845mg24%

Carbohydrates 78g26%

Fiber 9g38%

Sugar 9g10%

Protein 13g26%

Vitamin A 6626IU133%

Vitamin C 15mg18%

Calcium 119mg12%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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