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Vegetarian Escudella (Andorra)

Vegetarian Escudella (Andorra) Recipe

The national dish of Andorra made vegan. A lovely soup with summer vegetables. A traditional summer recipe from the Balearic Islands. You can use marjoram instead of oregano. Andorra is located in the eastern Pyrenees mountains and bordered by Spain and France.
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Prep Time 30 mins
Cook Time 40 mins
Servings 10 bowls
Calories 133.7 kcal

Ingredients
  

  • 8 cups water (can use all or part vegetable broth or add vegetable bouillion cubes)
  • 2 cups cooked great northern beans (or pinto beans)
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1/2 lb zucchini, diced (200 grams)
  • 2 medium potatoes, diced
  • 1/3 lb green beans, chopped small
  • 2 cups cabbage, shredded
  • 1/2-1 cup vegetarian sausage, sliced (or crumbled)
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1/2 tablespoon paprika
  • 1 tablespoon fresh oregano (1 tsp. dried) or 1 tablespoon marjoram (1 tsp. dried)
  • salt
  • pepper

Instructions
 

  • Put the water in a big pan. When it starts to boil add the onion, carrot, and zucchini. Lower heat to medium and cook for 10 minutes.
  • Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the vegetarian sausage. Cook for 20-25 more minutes, until vegetables are tender.
  • Finally, add the fresh oregano or marjoram (or 1 tsp dried), olive oil, soy sauce and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve.
  • Makes 12 bowls of soup.

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Nutrition

Serving: 3479gCalories: 133.7kcalCarbohydrates: 19.9gProtein: 5gFat: 4.5gSaturated Fat: 0.7gSodium: 120.7mgFiber: 5gSugar: 2.9g
Keyword < 4 Hours, European, Spanish, Vegan, Weeknight
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