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Ingredients

1 tablespoon olive oil 1 cup chopped celery 1 cup chopped onion ¾ cup chopped carrots 1 red bell pepper, chopped, or more to taste 1 cup cubed fully cooked ham 1 ½ quarts chicken broth ¼ teaspoon saffron threads, or more to taste 1 cup frozen petite peas 3 ⅓ 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

Nutrition Info

344.2 calories carbohydrate: 21.6 g cholesterol: 312.7 mg fat: 9.5 g fiber: 4 g protein: 40.4 g saturatedFat: 2.4 g servingSize: - sodium: 1855.8 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

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.

6 servings

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