Spanish Soup With Corn On The Cob
Introduction
Spanish cuisine offers a wide variety of flavorful soups. One of the most delicious and nutritious is the Spanish soup with corn on the cob. This soup is packed with essential nutrients and has a unique taste that will leave you craving for more. In this article, we will give you a step-by-step guide on how to prepare this delightful soup.Ingredients
- 1 can of corn
- 2 ears of corn (shucked and cut in half)
- 1 onion (diced)
- 3 cloves of garlic (minced)
- 2 tomatoes (peeled and chopped)
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- 6 cups of chicken broth
- 1 can of chickpeas (drained and rinsed)
- 1 cup of cooked brown rice
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley (chopped for garnish)
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onion and minced garlic, and sauté for a few minutes until the onion becomes translucent.
- Add the chopped tomatoes, smoked paprika, cumin, salt, and pepper. Cook for 5-10 minutes until the tomatoes break down.
- Add the chicken broth and bring to a boil.
- Lower the heat and add the can of corn, corn on the cob halves, and chickpeas.
- Let the soup simmer for 20-25 minutes until the corn on the cob is tender.
- Add the cooked brown rice and cook for another 5-10 minutes until the rice is heated through.
- Once the soup is ready, remove the corn on the cob halves and cut them into bite-sized pieces.
- Serve the soup hot with the corn on the cob pieces on top.
- Garnish with a sprinkle of fresh parsley.
Conclusion
The Spanish soup with corn on the cob is a hearty and nutritious dish that is perfect for a cold winter evening. This recipe is easy to prepare and can be customized to suit your taste preferences. You can add more vegetables or spices to the soup if you like. We hope you enjoy making and eating this delicious soup!