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    You are in: Home / Recipes / Andalusian Condiment Soup Recipe
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    Andalusian Condiment Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    Soup Queen's Note:

    Delicious, great party soup and a good way to use leftovers. This makes a huge batch. I use chicken stock from concentrate (Minor's or Better Than Bouillon) which have a good flavor and take up less cupboard space than cans or cartons of ready-to-use stock. From Sunset Magazine, 1976.

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    Serves: 48



    Units: US | Metric

    Condiment Suggestions


    1. 1
      Melt butter in a large stock pot (at least 16-quart capacity).
    2. 2
      Add oil and onions.
    3. 3
      Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
    4. 4
      Sprinkle flour over onions and blend well.
    5. 5
      Gradually stir in tomato puree and stock (or water and soup base, see notes).
    6. 6
      Add remaining ingredients and stir until well blended.
    7. 7
      Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
    8. 8
      Be sure to serve soup really hot as the condiments will cool it down.
    9. 9
      Fill bowls with desired condiments, then ladle soup on top.
    10. 10
      *In my opinion, lime, cilantro and sour cream are must-haves!
    11. 11
      I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
    12. 12
      I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
    13. 13
      When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.

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    Ratings & Reviews:

    • on November 07, 2012


      What a delicious soup base. I cut the recipe in half and made enough for 6 quarts. I made the base as written (except I skipped the sugar and had no tomato puree in the house, so used canned tomatoes instead). I added 1 diced red bell pepper, 3 stalks celery, 2 cans diced tomatoes, 1.5 cups diced carrots, 1/2 teaspoon white pepper, 1 teaspoon sea salt, 1 x-tra large diced onion plus 3 tablespoons dried onion, 1 teaspoon garlic powder, and 1/2 tablespoon each parsley, oregano and thyme. For the chicken broth I used 10 gluten-free "Not-Chick'n" bouillion cubes. The soup was a little thin since I didn't have the tomato puree, but this did not effect the flavor. To serve I spooned the base over a mix of aduki and pinto beans. For me, this is a very flavorful broth - and I think the additional of pasta would be nice, as suggested in the condiments list. I have a huge pot of this so will freeze half and use the other half for experimentation. I like the idea of cannelini beans and some mini pasta like ditalini or mini tortellini. Thanks for posting - made for FALL PAC 2012.

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    Nutritional Facts for Andalusian Condiment Soup

    Serving Size: 1 (330 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 162.6
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 2.0 g
    Cholesterol 9.8 mg
    Sodium 566.7 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 2.7 g
    Sugars 9.5 g
    Protein 6.4 g

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