Readers of this blog know there is no need for us to profess our #SoupLove. We love soup! There are no less than 17 soups – and this Paella Soup makes 18 soups in our our Recipe Index under Soups and Salads. So it wasn’t a stretch to come up with another one for this month’s Love Bloghop theme. These frigid days, I could in fact pick any given Tuesday, or Wednesday, or yesterday’s lunchtime soup recipe… as it’s not unusual for the kids and I to have a simple tomato or egg drop soup at lunch and then I’ll make a big hearty pot for the family at dinner.
This Paella Soup is a result of my craving for Spanish food (I’m not sure why, except it sounds sunny there!) and a desire to master the delicious seasoning smoked paprika in a dish. (I’m always adding too much or too little.) But I got it just right this time! Since this is a quick version of paella, I used instant brown rice (a nutrient-rich whole grain) and the smoked paprika stood in for the chorizo – which eliminated an extra sauteing step.
If you’re a soup lover, check out all 18 of our soups and all the yummy versions below!Print
Learn how to make a quick and Paella recipe turned into a satisfying soup.
- 2 tablespoons canola oil
- 1 large onion, chopped (about 2 cups)
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 medium green bell pepper, chopped (about 1 cup)
- 2 garlic cloves, minced
- 3 cups uncooked quick-cooking brown rice
- 1 can (14-ounce) fat-free, less-sodium chicken broth
- 1 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 can (14.5-ounce) can petite diced tomatoes
- 2 cups tomato (or V8) juice
- 1 cup frozen green peas
- ½ pound peeled and deveined medium shrimp
- Freshly ground black pepper
- In a large stock pot, heat oil over medium heat. Add onions, bell peppers and garlic; sauté for 6 minutes. Stir in rice, broth, 1 ¼ cups water, turmeric, thyme and smoked paprika; bring to a boil. Cover, reduce heat to medium-low and cook for 10 minutes. Stir in tomatoes, tomato juice, peas, shrimp, olives and black pepper; cook 4-5 minutes until shrimp is pink and tender.
Please share your favorite soup! We need more soup!