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Paella Soup

"A delicious soup with a Spanish paella flair that's sure to warm you up this winter."

Ingredients :

• 1 tablespoon olive oil
• 1 cup chopped celery
• 1 cup chopped onion
• 3/4 cup chopped carrots
• 1 red bell pepper, chopped, or more to taste
• 1 cup cubed fully cooked ham
• 1 1/2 quarts chicken broth
• 1/4 teaspoon saffron threads, or more to taste
• 1 cup frozen petite peas
• 3 1/3 cups water
• 2 (5.6 ounce) packages Spanish rice mix (such as La Preferida®)
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 2 pounds frozen cooked shrimp, thawed and tails removed

Instructions :

Prep : 25M	Cook : 6M	Ready in : 50M

• Heat olive oil in a saucepan over medium-high heat. Saute celery, onion, carrots, and red pepper until soft, about 10 minutes. Add ham; cook and stir for 2 minutes. Add chicken broth and saffron. Bring to a boil; reduce to a simmer. Add peas.
• Meanwhile, bring water to a boil in a separate pot. Add rice mixes and stir well. Bring back to a boil; reduce heat, cover, and simmer for 3 minutes. Remove from heat and let stand, covered, for 8 minutes. Add diced tomatoes and green chiles; stir.
• Add rice mixture to the soup. Remove soup from heat and let cool for 5 minutes. Add shrimp and let stand until warmed through.

Notes :

• Canadian bacon is a good substitute for the ham.
• The directions for making the rice are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

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