Olla Podriada (Spanish National Soup)

Dave Smith


Forgot about but while look for take on chili found this in my "The Professional Chef" copyright 1969 Olla podrida "Spanish Nation Sopu" is a Spanish stew made from pork sausage (chorizos), beans, rice and an inconsistent, wide variety of other meats and vegetables, often including chickpeas (Garbanzos), depending on the recipe used. The meal is traditionally prepared in a clay pot over several hours. It is eaten as a main course, sometimes as a single dish, and sometimes with ingredients separated


★★★★★ 1 vote

10 Min
3 Hr


  • 1/2 lb
    kidney beans, dry
  • 20 oz
    garbanzos, with juice
  • 2 lb
    onions, vidalia, peeled, medium dice
  • 1/2 lb
    celery, medium dice
  • 4 clove
    garlic, finely miced
  • 1/2 c
  • 8 oz
  • 1/2 tsp
    saffron. finely crushed
  • 2 gal
    chicken stock
  • 1 1/2 lb
    chorizo (mexican sausage, mild or medium
  • 12 oz
    chicken, cooked medium dice
  • 1 lb
    ham, cooked, medium dice

How to Make Olla Podriada (Spanish National Soup)


  1. I like to sock the kidney beans over night then cook them for approximately 2 hours. reserve.
    The other way I love is to use a clay pot Saute vegies then combined cook for the 2 hours in a 350F oven.
  2. Saute Onions, selery and garlic in oil in a large soup pot.
  3. Add Rice and saffron. Saute approximately 5 minutes
  4. Add chicken stock and simmer until rice is cooked
  5. Poach sausage separately 7 to 8 minutes. Remove from cooking water and cool.
  6. Remove outside casing. Cut or dice sauge lenthwise into 4 equal pieces. Slice 1/4 in think. Add to soup.
  7. Drain kidney beans. Add beans, Garbanzos, chicken and ham to the pot.
    If you cooked in the clay pot then add Garbanzos, chicken and ham to the pot. Return to the oven simmer 10 to 15 minutes more.
  8. Note: Chorizos sausage shoulkd be used it available otherwise use Hot Italian sausage.

Printable Recipe Card

About Olla Podriada (Spanish National Soup)

Course/Dish: Bean Soups, Other Soups

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