Picadillo Soup

Practicooking. The kitchen as a meeting point

Preparation: 5h

Diners: 3 people

Difficulty: Medium

Age: Over 10 years old

A stew, traditionally with meat, vegetables and legumes is always a joy to eat and gives us a great energy boost. However, if you want to lend it that extra special touch, we suggest transforming the classic picadillo soup: add a few mint leaves and surprise yourself with the result. This healthy recipe is a new suggestion from Practicooking, a Fundación MAPFRE and Fundación Dani García initiative to make cooking healthy and enjoyable.


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Ingredients and preparation

For the stew:

• 1.5kg of chicken
• 1kg of shank
• 1kg of pork shoulder
• 300g of Serrano ham
• 300g of garbanzos
• 60g of ham bone
• 60g of salted rind
• 100g of leek
• 200g of carrot
• 150g of potatoes
• 8 liters of water

  1. Clean the chicken of any viscera.
  2. Scald the ham bone and set aside.
  3. Soak the garbanzos the day before making the broth.
  4. Put the previously washed ingredients into a pot and tip in the water.
  5. We will leave it to cook for approximately 4 hours.
  6. Strain the stock and set all the meat and garbanzos aside for other preparations.

For the picadillo soup:

• 500g of stew
• 100g of fine noodles
• 1 boiled egg
• 70g of ham from the stew

  1. Heat up the stock.
  2. Once it starts to simmer, add the noodles and the chopped egg and finely diced ham. In two minutes the noodles will be cooked.

Final touches and presentation

  1. Serve in a soup bowl and add a few fresh mint leaves which will lend a special Andalusian touch to our soup.