Classic Spanish Rice Soup | Sopa de Arroz
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
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Heat a stock pot with a medium heat and add in the olive oil
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While the oil is heating, finely chop the onion, roughly chop the garlic, and cut the carrots (peeled) into small bite-size pieces
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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
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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
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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
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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