Catalan Soup Catalan Soup

Author: Canadian Living

Earl Johnson collaborated with two students — one Spanish and one Portuguese — to refine this vegetable-and-chorizo soup.

  • Portion size 6 servings



Peel carrots, potatoes and turnip; dice.

In Dutch oven, bring stock to boil. Add carrots, potatoes, turnip, celery, onion, garlic, pepper, saffron and bay leaf; return to boil. Reduce heat to medium-low; cover and simmer for 30 minutes.

Add chorizo and rice; cover and simmer until rice and vegetables are tender, about 20 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 1378 mg
  • Protein 13 g
  • Calories 250.0
  • Total fat 12 g
  • Cholesterol 25 mg
  • Saturated fat 4 g
  • Total carbohydrate 24 g


  • Iron 12.0
  • Folate 11.0
  • Calcium 5.0
  • Vitamin A 91.0
  • Vitamin C 18.0
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Catalan Soup