Ingredients with Measurements:
- 1 lb. smoked sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 1 can diced tomatoes (14.5 oz.)
- 1 can kidney beans, drained and rinsed (15 oz.)
- 1 can corn, drained (15 oz.)
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 bay leaf
- 4 cups chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
3. Add the sliced carrots and cubed potatoes to the pot and cook for 5 minutes, stirring occasionally.
4. Add the diced tomatoes, drained kidney beans, drained corn, paprika, thyme, oregano, bay leaf, and chicken broth to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Remove the bay leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning sausage and cooking vegetables, low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 32g
Protein: 19g
Sodium: 1200mg
Fiber: 8g
Sugar: 6g
Substitutions for ingredients:
- Smoked sausage can be substituted with any type of sausage, such as kielbasa or chorizo.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Kidney beans can be substituted with black beans or white beans.
- Corn can be substituted with peas or green beans.
Variations:
- Add diced bell peppers or celery to the pot for additional flavor and texture.
- Use different types of sausage or a combination of sausages for a more complex flavor.
- Add a can of diced green chilies for a spicy kick.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
Tips and tricks:
- Make sure to brown the sausage before adding the vegetables to the pot for extra flavor.
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- If the soup is too thick, add more chicken broth or water to thin it out.
- This soup can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with chopped fresh parsley or cilantro.
Pairings:
Pair the soup with a crisp green salad or a side of garlic bread.
Suggested side dishes:
- Garlic bread
- Crusty bread
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the vegetables are not cooked through, let the soup simmer for a few more minutes until they are tender.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Olla podrida is a Spanish stew that dates back to the Middle Ages. It was traditionally made with leftover meats and vegetables, and was often cooked for hours over an open fire.
Flavor profiles:
This soup is savory and slightly smoky from the sausage, with a hint of sweetness from the vegetables. The paprika, thyme, and oregano add depth of flavor.
Serving suggestions:
Serve the soup with a side of crusty bread for dipping.
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Region: Spanish