Sopa De Verduras Recipes

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SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)



Sopa de Lentejas (Andalucian Lentil Soup) image

This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.

Provided by Vanessa Moore

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 9h15m

Yield 6

Number Of Ingredients 11

1 ¼ cups dry brown lentils, soaked overnight and drained
2 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
2 roma (plum) tomatoes, chopped
2 links Spanish chorizo sausage, casing removed, chopped
1 bay leaf
2 cups water, or as needed
2 potatoes, peeled and cubed

Steps:

  • Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
  • Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
  • Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 36.5 g, Cholesterol 17.3 mg, Fat 9.8 g, Fiber 10.4 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 255.6 mg, Sugar 4.2 g

MENESTRA OR SOPA DE VERDURAS (MARKET VEGETABLE SOUP)



Menestra or Sopa De Verduras (Market Vegetable Soup) image

Make and share this Menestra or Sopa De Verduras (Market Vegetable Soup) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 8h

Yield 6 serving(s)

Number Of Ingredients 18

1 poblano chile, roasted, seeded, and diced
1/2 cup dried garbanzo beans
1 small leek, trimmed of dark green leaves, cleaned, quartered, and sliced
1 small white onion, diced
1/2 small carrot, peeled and finely diced
2 garlic cloves, minced
1/2 cup fresh corn kernels
2 cups finely diced mixed seasonal vegetables (zucchini, green beans, red bell pepper, yams, green cabbage, white mushrooms, peas, kale, etc.)
1 (14 ounce) can diced tomatoes with juice
2 dried bay leaves
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
8 cups water (or vegetable broth)
2 guajillo chilies, stemmed and seeded
1 tablespoon vegetable oil
2 corn tortillas
2 ounces crumbled Cotija cheese

Steps:

  • Combine all the soup ingredients in a 5-quart slow cooker, cover, and cook on LOW for 7 hours, checking occasionally and add more water (or broth) if needed.
  • Taste and adjust the seasoning.
  • While the soup cooks, make the garnishes.
  • Heat a heavy skillet over med-high heat.
  • Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until dry and quite dark, but not burned.
  • Remove from the pan.
  • When the chiles are cool enough to handle, crumble into small pieces.
  • In the same skillet, heat the oil over medium heat.
  • Cut the tortillas into 1/2-inch squares and fry until crisp; drain on a paper towel.
  • Serve the soup very hot, garnished with some of the fried tortilla squares, a sprinkle of crumbled chiles, and some cotija cheese.

Nutrition Facts : Calories 281.2, Fat 9.5, SaturatedFat 3.1, Cholesterol 9.9, Sodium 1398.3, Carbohydrate 49.1, Fiber 14, Sugar 6.4, Protein 9.8

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