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    You are in: Home / Recipes / Medley Soup ( Sopa Mezclada) Recipe
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    Medley Soup ( Sopa Mezclada)

    Medley Soup ( Sopa Mezclada). Photo by katew

    1/1 Photo of Medley Soup ( Sopa Mezclada)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    CJAY's Note:

    Found on alleasyrecipes.com. Posted for ZWT8- Spain/Portugal.

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    Ingredients:

    Serves: 6-8

    Yield:

    pot soup

    Units: US | Metric

    Directions:

    1. 1
      Bring some good quality veal stock to the boil, then add a mixture of cut-up vegetables, such as potatoes, turnips, cabbage celery and previously soaked and cooked haricot beans.
    2. 2
      Simmer gently until all the vegetables are well cooked.
    3. 3
      About 20 minutes before serving, add a few spoonfuls of rice and of vermicelli, with a good pinch of saffron, and continue cooking until these are done.
    4. 4
      The finished soup should be thick and satisfying.
    5. 5
      Note: No amounts are given so you can make this soup your way. You can use any vegetables you want for this. I used 6-8 servings just to fill that spot.

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    Ratings & Reviews:

    • on September 02, 2012

      45

      This is my sort of recipe as it is so versatile. Any vegies can be used, leftovers or fresh. I used a mixture of both . I loved the addition of rice as it sort of creates a soupy risotto and I served it with grated cheddar on top. Made for ZWT8.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Medley Soup ( Sopa Mezclada)

    Serving Size: 1 (105 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

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