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Paella Soup |

Paella Soup

  • Author: by Serena Ball, RD


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


  1. 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.