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Large white pot with Sopa De Verduras
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Sopa De Verduras - Easy & Healthy

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!
Course Main Dish, Side Dish, Soups
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 110kcal
Author Ana Frias

Equipment

  • 7 quart pot or larger

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.

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.

Nutrition

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