Sopa De Verduras

An easy to make, Sopa De Verduras 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!

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.

A white bowl with Sopa De Vegetales

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!

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!

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

Two bowls with soup on top of a wood board

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.

For the broth & seasoning:

  • 1 8 oz can tomato sauce.
  • 6 cups vegetable stock – use homemade or from a box. 
  • 1 knorr chicken bullion, kosher salt & ground black pepper.

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 (Step by step photos)

  • 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.
  • Cook, stirring often until the vegetables have softened and the onions are translucent; about 5 minutes.
  • Add the broth, tomato sauce, corn kernels, potato, chayote, and green beans. Season it with the knorr cube, salt & pepper. Mix well to integrate all ingredients.
  • Cover and bring to a boil. Once boiling, lower heat to Medium-low and cook 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 so that no one eats it whole by mistake :-).
  • Taste for salt & pepper and add more if needed according to taste.
Stirring the vegetable soup with a white cooking spoon

FAQ for Sopa De Verduras

What is sopa de verduras

Mexican Sopa De Verduras (or Caldo De Verduras) is your basic Vegetable Soup with a few vegetable additions like chayote and cilantro.

Is this Mexican sopa healthy?

This Mexican Vegetable Soup is one of the healthiest dishes you can find in any Mexican kitchen! It’s loaded with “good for you” veggies and very low in fat.

How do you reheat this Caldo De Verduras?

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.

How long does it last in refrigerator?

This Sopa will last up to one week in the refrigerator covered with a tight lid.

A white bowl with Vegetable Soup

Hungry for more Mexican Soups?

I have no doubt you’ll love my Mexican Vegetable Soup but here are more that I know you’ll love! I hope you give them a try 🙂

I hope you love this delicious Sopa De Verdura recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy! xoAna

Large white pot with Sopa De Verduras

Sopa De Verduras – Easy & Healthy

Servings 8 servings
Ana Frias
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Sopa De Verduras is one of my favorites because it’s so healthy and delicious! Use whatever vegetables you have at hand but I do recommend you incorporate most of them. I know you’re going to love this vegetable soup! This soup 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 or avocado 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.
  • Cook, stirring often until the vegetables have softened and the onions are translucent; about 5 minutes.
  • Add the broth, tomato sauce, corn, potato, chayote, green beans and bouillon. Add the salt & pepper too and mix well.
  • Cover and bring to a boil. Once boiling, lower heat to Medium-low and cook 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.

*Ana’s 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 | Sodium: 630mg | Sugar: 6g | Fiber: 5g | Potassium: 515mg | Calories: 110kcal | Fat: 1g | Protein: 6g | Carbohydrates: 23g

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.

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Recipe Rating




8 Comments

  1. 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!

  2. 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!

  3. 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