Best Vegetarian Escudella Andorra Recipes

Vegetarian Escudella (Andorra) image

Provided by Sharon123

Categories Spanish

Time 1h10m

Yield 10-12 bowls

Number Of Ingredients 15

8 cups water (can use all or part vegetable broth or add vegetable bouillion cubes)
2 cups cooked great northern beans (or pinto beans)
1 large onion, chopped
1 large carrot, chopped
1/2 lb zucchini, diced (200 grams)
2 medium potatoes, diced
1/3 lb green beans, chopped small
2 cups cabbage, shredded
1/2-1 cup vegetarian sausage, sliced (or crumbled)
3 tablespoons olive oil
1 tablespoon soy sauce
1/2 tablespoon paprika
1 tablespoon fresh oregano (1 tsp. dried) or 1 tablespoon marjoram (1 tsp. dried)
salt
pepper

Steps:

Put the water in a big pan. When it starts to boil add the onion, carrot, and zucchini. Lower heat to medium and cook for 10 minutes.
Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the vegetarian sausage. Cook for 20-25 more minutes, until vegetables are tender.
Finally, add the fresh oregano or marjoram (or 1 tsp dried), olive oil, soy sauce and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve.
Makes 12 bowls of soup.

Nutrition Facts : Calories 133.7, Fat 4.5, SaturatedFat 0.7, Sodium 120.7, Carbohydrate 19.9, Fiber 5, Sugar 2.9, Protein 5

Andorran Escudella image

Provided by GiddyUpGo

Categories Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 12

2 cups dry white beans (I used a 16 oz package of the small white ones)
1 ham bone
1 marrow, bone
3 chicken thighs (the recipe called for 1/4 of a chicken, but boneless-skinless is so much easier)
14 ounces raw pork sausage, rolled into balls
1 thick ham steak, cut into chunks
1/2 head green cabbage
1 large white potato, cut into large chunks
1/4 cup uncooked rice
1 cup pasta shells
1 cup canned garbanzo beans
salt and pepper

Steps:

Rol the raw sausage into one- or two-bite sized balls.
Rinse the dry beans in cold water.
Meanwhile, cook the sausage balls over medium heat.
Dice the ham.
Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
Cook for another 30 minutes, or until the potatoes and rice are tender.

Nutrition Facts : Calories 526.1, Fat 19.6, SaturatedFat 6.1, Cholesterol 65.3, Sodium 500.1, Carbohydrate 58.1, Fiber 11.3, Sugar 3.4, Protein 29.9