Medley Soup ( Sopa Mezclada) Recipe

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Medley Soup ( Sopa Mezclada)
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  1. Bring some good quality veal stock to the boil, then add a mixture of cut-up vegetables, such as potatoes, turnips, cabbage celery and previously soaked and cooked haricot beans.
  2. Simmer gently until all the vegetables are well cooked.
  3. About 20 minutes before serving, add a few spoonfuls of rice and of vermicelli, with a good pinch of saffron, and continue cooking until these are done.
  4. The finished soup should be thick and satisfying.
  5. Note: No amounts are given so you can make this soup your way. You can use any vegetables you want for this. I used 6-8 servings just to fill that spot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
  • 0

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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