Sopa De Verduras (Mexican Vegetable Soup)

Name: Sopa De Verduras (Mexican Vegetable Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 Tbsp Vegetable, avocado oil or olive oil; ½ medium onion; 3 large carrots; 2 celery sticks; 2 whole garlic cloves; 6 cups vegetable stock; 1 8 oz can tomato sauce; 2 whole corn on the cob or 2 cups of frozen corn kernels; 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); 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; 1/2 cup cilantro

User Reviews

4.9

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 servings
Calories
110 kcal
Course
Side Dish, Main Course, Soup
Cuisine
Mexican

Sopa De Verduras (Mexican Vegetable Soup)

Delilah Cunningham

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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!

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Ingredients

Servings

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

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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, 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.

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 Information

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Serving 2cups Calories 110kcal (6%) Carbohydrates 23g (8%) Protein 6g (12%) Fat 1g (2%) Sodium 630mg (26%) Potassium 515mg (15%) Fiber 5g (20%) Sugar 6g (12%)