Ingredients for Andalusian Condiment Soup
- Butter (amount unspecified)
- 1 tbsp olive oil
- 1 medium onion, chopped
- Flour (amount unspecified)
- Tomato Puree (amount unspecified)
- 4 cups chicken broth
- 2 garlic cloves, minced
- Red Wine Vinegar (amount unspecified)
- Salt to taste
- Sugar (amount unspecified)
- Worcestershire Sauce (amount unspecified)
- Cumin Seeds (amount unspecified)
- Freshly ground black pepper to taste
- Oregano (amount unspecified)
- Tarragon (amount unspecified)
- Tabasco Sauce (amount unspecified)
- Cooked Pasta (amount unspecified)
- Garbanzo Beans (amount unspecified)
- 1/4 cup chopped fresh parsley (or for garnish)
- Crouton (amount unspecified)
- 1 medium onion, chopped
- Tofu (amount unspecified)
- Sausage (amount unspecified)
- Meatballs (amount unspecified)
- Bay Shrimp (amount unspecified)
- 1 cup chopped leftover cooked chicken (or other meat/vegetables)
- Sour Cream (amount unspecified)
- Lime Wedge (amount unspecified)
- Olive (amount unspecified)
- 1 medium bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- Mushroom (amount unspecified)
- Cheese (amount unspecified)
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How to Make Andalusian Condiment Soup
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and bell peppers and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more, until fragrant.
- Add the diced tomatoes, chicken broth, and vegetable broth. Bring to a simmer.
- Add the cumin, paprika, saffron threads, and cayenne pepper (if using). Stir well to combine.
- Add the chopped leftover chicken or vegetables. Simmer for at least 30 minutes, allowing the flavors to meld.
- Stir in the chopped parsley and cilantro just before serving. Season with salt and pepper to taste.
- Serve hot, garnished with a dollop of plain yogurt or a sprinkle of extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
38g
Fat
10g
Carbs
7g
