SOPA ESPANOLA (SPANISH SOUP)

Sopa Espanola (Spanish Soup) image

This unusual recipe combines the best of Spain, from gazpacho to tapas. With the mix and matching of condiments and garnishes, this makes for a fun evening with friends and family.

Provided by Member 610488

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 32

Ingredients

2 tablespoons butter
1 tablespoon olive oil
4 cups onions, thinly sliced
3 tablespoons flour
1 (16 ounce) can tomato puree
4 (14 ounce) cans beef broth
1 garlic clove, minced
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon tarragon
1/4 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
2 large chorizo sausage or 2 large kielbasa, sliced 1/4 inch thick and browned
1/4-1/2 lb baby shrimp, cooked and shelled
3/4 lb boneless ham, cooked, cubed, and sauteed until lightly browned
1 cup red peppers or 1 cup green pepper, diced and sauteed
1 cup cucumber, peeled and diced
1 cup fresh tomato, diced
1 cup onion, diced
1/2 lb fresh mushrooms, sliced and sauteed in butter
1/2 lb fresh carrot, sliced and cooked until tender, drained
3 hard-boiled eggs, chopped
1 cup sour cream
1/4 lb cheddar cheese, grated
2 limes, cut into wedges
1 (8 ounce) can garbanzo beans
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup fresh parsley, chopped

Steps:

Melt butter in a dutch oven over medium low heat. Add olive oil and onions.
Slowly cook the onions, stirring occasionally until they are limp and slightly golden, about 45 minutes.
Sprinkle flour over the onions and blend. Gradually stir in the tomato puree, beef broth, garlic, vinegar, Worcestershire sauce, sugar, salt, pepper, oregano, tarragon, Tabasco sauce, and cumin.
Stir until well blended.
Bring to a boil over high heat, reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. Serve.
Allow guest to choose from several of the meat and vegetable condiments and the garnishes as well.

Nutrition Facts : Calories 573.5, Fat 29.4, SaturatedFat 13.6, Cholesterol 223.4, Sodium 2924.8, Carbohydrate 47.7, Fiber 9.1, Sugar 18.5, Protein 33.5