Sopa De Verduras (Mexican Vegetable Soup)
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
110 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
Mexican
Sopa De Verduras (Mexican Vegetable Soup)
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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
- 2 Tbsp vegetable oil or avocado oil or olive oil
- ½ onion chopped into small chunks, medium
- 3 carrot chopped into small chunks, large
- 2 celery chopped into small chunks, sticks
- 2 garlic peeled, whole cloves
- 6 cups vegetable stock use homemade or from a box
- 1 oz tomato sauce canned
- 2 corn on the cob if using fresh, remove the kernels off the cob, or 2 cups frozen corn kernels
- 3 cups potato cut into 1 inch squares (peeled or wash well if using the skin, about 3 large white potatoes or 2 medium russet potatoes
- 1 chayote
- 2 cups green beans fresh, a large bunch
- ½ tsp bouillon optional, your preferred brand
- 1 tsp black pepper
- 1 ½ Tbsp kosher salt
- 2 zucchini large, light green Mexican squash or dark green kind will work
- 4 cups broccoli
- ½ cabbage chopped into 1 inch squares, small
- 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, 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
Show Details
Serving
2cups
Calories
110kcal
(6%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
1g
(2%)
Sodium
630mg
(26%)
Potassium
515mg
(11%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 110kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Sodium | 630mg | 26% |
| Potassium | 515mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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