Medley Soup ( Sopa Mezclada)

• veal stock
• potato
• turnip
• cabbage
• celery
• haricot beans
• rice
• vermicelli
• saffron

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.
6. You can use any vegetables you want for this.
7. I used 6-8 servings just to fill that spot.

veal stock, potato, cabbage, celery, haricot beans, rice, vermicelli, saffron

Taken from www.food.com/recipe/medley-soup-sopa-mezclada-483208 (may not work)