A delicious soup with a Spanish paella flair that's sure to warm you up this winter.

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Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
5 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium-high heat. Saute celery, onion, carrots, and red pepper until soft, about 10 minutes. Add ham; cook and stir for 2 minutes. Add chicken broth and saffron. Bring to a boil; reduce to a simmer. Add peas.

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  • Meanwhile, bring water to a boil in a separate pot. Add rice mixes and stir well. Bring back to a boil; reduce heat, cover, and simmer for 3 minutes. Remove from heat and let stand, covered, for 8 minutes. Add diced tomatoes and green chiles; stir.

  • Add rice mixture to the soup. Remove soup from heat and let cool for 5 minutes. Add shrimp and let stand until warmed through.

Cook's Note:

Canadian bacon is a good substitute for the ham.

Editor's Note:

The directions for making the rice are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

344 calories; protein 40.4g; carbohydrates 21.6g; fat 9.5g; cholesterol 312.7mg; sodium 1855.8mg. Full Nutrition
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