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.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
VEGETABLE BROTH

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Watch the Video Below on How to Make this Classic Spanish Country Soup

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Classic Spanish Country Soup (Sopa Campera)

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 510 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 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

Instructions

1. Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

2. 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

3. 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

4. Meanwhile, heat a small fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil

5. Cut the slices of baguette into bite-sized pieces

6. 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

7. 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

8. 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!

Nutrition Facts

Classic Spanish Country Soup (Sopa Campera)

Amount Per Serving

Calories 510 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 187mg62%

Sodium 284mg12%

Potassium 1000mg29%

Carbohydrates 54g18%

Fiber 10g42%

Sugar 9g10%

Protein 20g40%

Vitamin A 4468IU89%

Vitamin C 79mg96%

Calcium 180mg18%

Iron 6mg33%

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

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