An easy to make, Sopa De Verduras (Mexican Vegetable Soup) recipe that is loaded with good for you veggies, like broccoli, carrots and zucchini. You’ll be full for hours from this healthy, nutritious soup, also known as Caldo De Verduras!

A white bowl with Sopa De Vegetales

**This post was originally published on May 2020. It has been updated to be more helpful.

Mexican Vegetable Soup

I don’t know about you guys but I love a good soup at least once a week! Even in the hot weather I try to make sopas o caldos since I believe it’s good for your digestive system. My dad was a true believer of this so that’s where I got it from and I’m sticking to it!

Naturally low in fat and calories it’s the perfect lunch, side dish or as the star of a vegetarian/vegan meal!! This is another great menu addition for healthy Mexican meals just like my favorite Calabacitas and Fideo Soup.

My hubby (aka Mr. B) said this soup reminds him of Minestrone and all it needs is the beans and the pasta. After he mentioned this I kind of concur! But I would never add lime juice and hot sauce to a bowl of Minestrone but to this Sopa De Verduras? You bet!

Two bowls with soup on top of a wood board

Always add lime and hot sauce to any Mexican Soup or Caldo! It elevates the flavor to the max!

Ingredients

If you don’t like a particular vegetable? No problem….just leave it out! These are the main vegetables used on this Sopa De Verduras but check out the substitutions below.

The veggies:

  • 3 large carrots. 
  • 2 celery sticks.
  • ½ medium onion -yellow or white will work.
  • 2 garlic cloves.
  • Fresh green beans (a large bunch).
  • Chayote if you can find one.
  • 2 whole corn on the cob or 2 cups of frozen corn kernels. If using fresh, cut the kernels off the cob.
  • ½ small cabbage.
  • 3 cups cut potatoes. About 3 large white potatoes or 2 medium russet potatoes.
  • 2 large zucchinis (light green Mexican squash or the dark green kind will work). 
  • 4 cups broccoli. About 2 medium broccoli crowns.
  • ½ cup cilantro.
  • Olive oil for sauteing the veggies.
  • For the broth: Tomato sauce and chicken or vegetable stock (homemade or from a box) 
  • Spices & seasoning: Chicken or vegetable bullion, kosher salt & ground black pepper.
Whole Vegetables on a cutting board
Select your favorite vegetables!
Cut vegetables placed on bowls on a cutting board
Cut vegetables into small chunks

Vegetable substitutions

This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It’s also vegan when a vegetable broth is used! Since vegetables vary seasonally, feel free to swap or add different vegetables for the ones listed above. Kale or spinach, for example, is an excellent substitute to the cabbage.

  • You don’t have any corn? Use frozen peas!
  • The zucchinis can be either the light green Mexican kind or the dark green ones found at any regular grocery store.
  • Can’t find chayote? Add another zucchini or potato in its place.

How To Make Sopa De Verduras

Naturally low in fat and calories it’s the perfect lunch, side dish or as the star of a vegetarian/vegan meal!! This is another great menu addition for healthy Mexican meals just like my favorite Calabacitas and Fideo Soup. Let’s get cooking!

This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.

Sauteing carrots, celery and onions in a large pot
  1. Heat two tablespoons of the vegetable or avocado oil in a large stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery and garlic.
Stirring vegetables in the pot
  1. Cook, stirring often until the vegetables have softened and the onions are translucent; about 5 minutes.
Added the green beans, chayote and zucchini to the pot
  1. Add the corn kernels, potato, chayote, and green beans.
Added the tomato sauce to the pot
  1. Then add the broth, tomato sauce, season it with the knorr cube, salt & pepper.
Added the green beans, chayote and zucchini to the pot
  1. Stir well to integrate all ingredients.
Adding the broccoli, cilantro and cabbage to the pot
  1. Add the zucchini, broccoli, cabbage & cilantro and mix to integrate all vegetables into the broth. Cover and simmer for 10 more minutes.
A large white pot with vegetables and chicken broth.
  1. Remove from heat and rest for 10 minutes before serving. Remove the garlic so that no one eats it whole by mistake :-).
  2. Taste for salt & pepper and add more if needed according to taste.
Stirring the vegetable soup with a white cooking spoon


How to Store & Reheat

Fridge: Once the the soup has cooled down, you can refrigerate it in a glass jar with a lid or an airtight storage container. It will keep for up to 4 days for best flavor.

Freezer: Place in freezer-safe plastic bags or an airtight storage containers for up to 3 months. Be sure not to overfill the container as the soup will expand as it freezes. Leave about an inch of space between the soup and the top of the container.

To reheat: Defrost in refrigerator or microwave in defrost setting.

On the stove: Place the soup in a heavy bottom saucepan and heat through just until hot over medium heat. You don’t want to over cook the vegetables so just enough to make the vegetables hot. About five minutes.

Serving Suggestions

This sopa is great on its own or a starter for to any Mexican meal. Serve with corn tortillas and a tall glass of Agua De Piña for a refreshing touch.

A white bowl with Vegetable Soup

Thank you for stopping by!

I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana

Print Recipe:

A pot with vegetable soup.

Sopa De Verduras (Mexican Vegetable Soup)

Servings 8 servings
Ana Frias
4.94 from 15 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Sopa De Verduras (Mexican Vegetable Soup) is so healthy, loaded with vegetables, fulfilling and delicious! It serves 8 people but you can also make this much as a meal prep for the week!

Equipment

  • 7 quart pot or larger
8 servings

Ingredients  

  • 2 Tbsp Vegetable, avocado oil or olive oil
  • ½ medium onion chopped into small chunks
  • 3 large carrots chopped into small chunks
  • 2 celery sticks chopped into small chunks
  • 2 whole garlic cloves peeled
  • 6 cups vegetable stock use homemade or from a box
  • 1 8 oz can tomato sauce
  • 2 whole corn on the cob or 2 cups of frozen corn kernels if using fresh, remove the kernels off the cob
  • 3 cups potatoes. About 3 large white potatoes or 2 medium russet potatoes. cut into 1 inch squares (peeled or wash well if using the skin)
  • 1 chayote
  • 2 cups fresh green beans (a large bunch)
  • ½ tsp bouillon (your preferred brand) optional
  • 1 tsp black pepper
  • 1 ½ Tbsp Kosher salt
  • 2 large zucchinis (light green Mexican squash or the dark green kind wil work)
  • 4 cups broccoli
  • ½ small cabbage chopped into 1 inch squares
  • 1/2 cup cilantro chopped

Instructions 

  • Heat two tablespoons of the vegetable or avocado oil in a large stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery.
    2 Tbsp Vegetable, avocado oil or olive oil
  • Cook, stirring often until the vegetables have softened and the onions are translucent; about 5 minutes.
  • Add the broth, tomato sauce, garlic cloves, corn, potato, chayote, green beans and bouillon. Add the salt & pepper too and mix well.
  • Cover and bring to a soft boil. Once boiling, lower heat to Medium-low and simmer for 10 minutes.
  • Add the zucchini, broccoli, cabbage & cilantro and mix to integrate all vegetables into the broth. Cover and cook for 10 more minutes.
  • Remove from heat and rest for 10 minutes before serving. Remove the garlic and taste for salt & pepper add more if needed according to taste.
  • Serve with hot sauce and drizzle some fresh lime juice.

Muy Delish Notes:

Store: This Sopa will last up to one week in the refrigerator covered with a tight lid.
Reheat: You can reheat in microwave or in a small saucepan on low heat. You don’t want to over cook the vegetables so just enough to make the vegetables hot.

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition

Serving: 2cups | Calories: 110kcal | Carbohydrates: 23g | Protein: 6g | Fat: 1g | Sodium: 630mg | Potassium: 515mg | Fiber: 5g | Sugar: 6g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A large white pot with vegetables and chicken broth.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. Do you add the garlic with the onions or with the tomato sauce? Looks like a yummy recipe, can’t wait to try it. =)

    1. Hi Amy! Add the garlic with the tomato sauce so that you can remove it later without being too disintegrated. I updated the recipe card to show this step. Thanks for the heads up and enjoy!

  2. 5 stars
    This recipe looks absolutely gorgeous and so healthy too! It’s just loaded with tons of vegetables. A great way to fill up on healthy and delicious veggies on a cold winter day!

  3. 5 stars
    Vegetable soups are my go-to for a healthy, simple weeknight dinner. I love the fresh flavors and kick of fresh lime in this one. It’s the best!

  4. 5 stars
    What a delicious and nutritious meal! All the veggies will keep us on track to our New Year’s goal of eating more healthy this year! 🙂

    1. 5 stars
      This delicious recipe brings back so many wonderful childhood memories, very similar to how my mom used to make it. Thank you for filling my heart and my belly with your recipes, this one is one of my fav’s! Your story from corporate transition to full-time blogger is incredibly inspiring <3 Salud!

      1. This is great Cecy! This is what I love to do and bring back memories thru our food! Thank you so much for your kind comments! They mean so much for me <3 Love, Ana