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Spanish Vegetable Broth
By : Saroj KeringMethod
Cook beans (use a pressure cooker if desired) till soft.
Drain, keep aside.
Put stock to boil with the rice,vegetables.
Simmer, covered for 7-8 minutes.
Add vermicelli,saffron, salt and pepper.
Add more water if necessary.
Simmer again for 5-7 minutes.
Serve hot with garlic bread, hot toast or churros
Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh
Ingredients:
1/2 cup flat lobia beans, soaked 6-7 hours
2 potatoes, peeled and chopped
1 turnip chopped finely
2 sticks celery chopped finely
1/2 cabbage shredded
2 tbsp. rice washed
2 tbsp vermicelli
4-5 pinches saffron threads
6 cups vegetable stock
salt to taste
pepper to taste
1/2 cup flat lobia beans, soaked 6-7 hours
2 potatoes, peeled and chopped
1 turnip chopped finely
2 sticks celery chopped finely
1/2 cabbage shredded
2 tbsp. rice washed
2 tbsp vermicelli
4-5 pinches saffron threads
6 cups vegetable stock
salt to taste
pepper to taste
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