Spanish Vegetable Soup (Menestra de Verduras)
This soup is full of fresh vegetables and little bits of Serrano ham. Simply use whatever vegetables are in season at the time.
- Serves: 5 persons
- 1pound carrots
- 1yellow onion
- 1pound green beans
- 3ounces Serrano ham (1 slice, 1/8 inch thick)
- 6tablespoons Spanish olive oil
- 1tablespoon all-purpose flour
- 8cups water
- Salt to taste
- 1(15-ounce) can artichoke hearts , drained
- 1(15-ounce) can peas, drained
Step 1Gather the ingredients.
Step 2Peel and chop the carrots into small cubes. Peel and chop the onion and turnip. Rinse the green beans and snap off the ends. Chop the Serrano ham into very small cubes.
Step 3Pour the olive oil into a large pot and heat on medium. When hot, add the onion and sauté for 5 minutes. Add the ham to the pan and stir. Add the flour, sprinkling it around the pan. Stir with a wooden spoon.
Step 4Add the carrots and turnip and stir. Cover the mixture with water and bring to a simmer. Simmer slowly for about 10 minutes or until the vegetables are half-cooked, then add the green beans and salt to taste and continue to simmer until vegetables are cooked, 5 to 10 minutes. They should be slightly soft, but not mushy.
Step 5Once the vegetables are cooked, add the artichoke hearts and peas to the pan and stir. Make sure that they are completely heated before serving.