Sopa Valencia

Western.Chefs's picture

Jan. 10, 2012


Potatoes 2 Large , peeled and sliced
Cabbage head 1/2 Small , sliced
Chopped onion 1 Tablespoon
Olive oil 3 Tablespoon
Canned tomatoes with juice 8 Can (80 oz)
Raw ham 4 Ounce
Stock 6 Cup (96 tbs)
Cooked navy beans 1 Cup (16 tbs)
Chopped parsley 1 Tablespoon
Rice 3 Tablespoon



1. Take a large skillet and heat some oil in it. Stir in cabbage, onion and potatoes and fry until the cabbage gets wilted.

2. Stir in ham, tomatoes, salt and pepper along with stock and boil on low heat for about half an hour.

3. Stir in parsley, beans and rice and cook until the rice turns soft.


4. Serve the sopa Valencia hot with bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2318Calories from Fat 561

 % Daily Value*

Total Fat 63 g96.9%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 6722 mg280.08%

Total Carbohydrates 303 g101%

Dietary Fiber 64 g256%

Sugars 73 g

Protein 119 g238%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet