Sopa De Verduras (Mexican Vegetable Soup)
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!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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.
- 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
- 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.
- 2
Cook, stirring often until the vegetables have softened and the onions are translucent; about 5 minutes.
- 3
Add the broth, tomato sauce, garlic cloves, corn, potato, chayote, green beans and bouillon. Add the salt & pepper too and mix well.
- 4
Cover and bring to a soft boil. Once boiling, lower heat to Medium-low and simmer for 10 minutes.
- 5
Add the zucchini, broccoli, cabbage & cilantro and mix to integrate all vegetables into the broth. Cover and cook for 10 more minutes.
- 6
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.
- 7
Serve with hot sauce and drizzle some fresh lime juice.