Ingredients

• 1/2 cup - flat lobia beans, soaked 6-7 hours in water
• 2 - potatoes, peeled and chopped
• 1 - turnip chopped finely
• 2 sticks - celery chopped finely
• 1/2 - cabbage shredded
• 2 tbsp - rice washed
• 2 tbsp - vermicelli
• 5 pinches- saffron threads
• 6 cups - vegetable stock
• Salt to taste
• Pepper to taste

How to Make Spanish Vegetable Broth

• Cook beans (use a pressure cooker if desired) till soft. Drain, keep aside.
• Boil stock with the rice and vegetables.
• Simmer covered for 7-8 mins.
• Add vermicelli, saffron, salt and pepper.
• Add more water if necessary.
• Simmer again for 5-7 mins.
• Serve hot with garlic bread, hot toast or churros.