Paella Soup

• 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(R))
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL(R))
• 2 pounds frozen cooked shrimp, thawed and tails removed

1. 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.
2. 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.
3. Add rice mixture to the soup. Remove soup from heat and let cool for 5 minutes. Add shrimp and let stand until warmed through.

olive oil, celery, onion, carrots, red bell pepper, chicken broth, saffron threads, frozen petite peas, water, spanish rice, tomatoes, frozen cooked shrimp

Taken from www.allrecipes.com/recipe/267825/paella-soup/ (may not work)