Classic Spanish Country Soup | A Humble Dish that will Warm your Soul
This Classic Spanish Country Soup, known as Sopa Campera, is one of the most historic dishes that hail from Spain. We´re talking a recipe that dates back hundreds of years. Where peasants would make dishes just like this one that where affordable and nutritious.
The beauty of this soup is that´s super easy to make, done in about 30 minutes and made with the most humble ingredients. Serve it next to a crunchy baguette and a bottle of Spanish red wine for the ultimate experience.
I garnished the soup with homemade croutons and hard boiled eggs. You can veganize this recipe by omitting the eggs. However, traditionally this soup does contain eggs.
TIPS & TRICKS to Make this Recipe: This soup will hold for up to 5 days in the fridge and 3 months in the freezer. Make sure to add in the croutons when ready to serve. Otherwise they will absorb all the liquid and get mushy.
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Watch the Video Below on How to Make this Classic Spanish Country Soup
Classic Spanish Country Soup (Sopa Campera)
- 6 tbsp extra virgin olive oil 90 ml
- 1 onion (roughly chopped)
- 4 cloves garlic (thinly sliced)
- 1 red bell pepper (roughly chopped)
- 1 green bell pepper (roughly chopped)
- 1 carrot (peeled & thinly sliced)
- 2 tomatoes
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried thyme .5 gram
- 15.5 oz can white beans 440 grams
- 3 cups vegetable broth 710 ml
- 1/3 cup frozen peas 45 grams
- 4 slices baguette
- 4 hard boiled eggs
- handful fresh parsley
- pinch sea salt
- dash black pepper
Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
After 1 minute add in the chopped onion, the red & green bell pepper and the sliced carrot and garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the 2 tomatoes finely grated and the oregano and thyme, mix together and simmer
Once the grated tomato has thickened, about 3 minutes, add in the canned white beans (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in the vegetable broth and the bay leafs, turn up the heat to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat
Meanwhile, heat a small fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil
Cut the slices of baguette into bite-sized pieces
Once the oil gets hot, add in the pieces of baguette, mix with the olive oil and fry until golden, about 3 to 4 minutes, then remove from the pan and transfer over paper towels
After simmering the soup for 10 minutes remove the lid, add in the frozen peas and simmer for another 1 to 2 minutes, then remove from the heat
Transfer the soup into shallow bowls, top off with the fried pieces of baguette, the hard boiled eggs cut into quarters and fresh parsley, serve at once, enjoy!
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