Caldo de Verduras (Mexican vegetable soup)

Caldo de Verduras, or Mexican vegetable soup, is a delicious soup full of flavor, warmth and goodness.

Caldo de Verduras, or Mexican vegetable soup, is a delicious and filling soup that is full of flavor, warmth and goodness. Perfect for winter nights.

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Caldo de Verduras, or Mexican vegetable soup, is full of delicious flavors. A comforting and warm soup perfect for cold winter days. By Mama Maggie’s Kitchen

Caldo de Verduras, or Mexican vegetable soup.

Something is spinning.

My son was sick and he generously offered his viral gift to my husband. Then I got a touch of it. Ugh! Ugh! Double ugh!

Thank goodness we're all feeling better now, but we've been through a difficult time.

I'm sure you went there too. The worst thing for me is seeing my sick little boy. Broke my heart.

That's why the soup was in order! It's an easy and delicious soup that I know you will love because it's just that – EASY and DELICIOUS.

Mexican squash, or Calabacitas, diced on a white cutting board.

You can use any variety of vegetables.

What makes this Mexican soup is the use of Mexican vegetables. Certain regions of Mexico have a longer growing season.

We also grow a lot of fruits and vegetables that you can't find in the United States.

Unlike the United States, food is picked ripe in Mexico.

At the grocery store, you will see ripe fruit like yellow bananas (not green bananas) and cantaloupes ready to eat like THIS DAY.

I used Mexican calabacitas, or a type of Mexican squash. I love this vegetable!

It is found almost all year round in Mexico. If you can't find it in the United States, you can use Italian zucchini instead.

Caldo de Verduras against Sopa de Verduras

They mean exactly the same thing. "Caldo" and "sopa" are the same words in Spanish.

You might also see this soup called "Caldo de Vegetales" which basically means vegetable soup.

Anything you want to call this Mexican vegetable soup is fine with me.

Caldo de Verduras, or Mexican vegetable soup, is full of delicious flavors. A comforting and warm soup perfect for cold winter days. By Mama Maggie’s Kitchen

I also use chayote, which is often also called a Mexican squash.

There is a jalapeño in this soup, but it's just for the flavor and not for the heat.

I know some of these ingredients are not available to some of you, so adjust this Caldo de Verduras, or Mexican vegetable soup, recipe as you see fit.

Without a doubt, I would consider this to be an authentic Mexican vegetable soup recipe.

My family is from Durango, Mexico, and nowadays you can easily find vegetables at the store.

My father, however, tells me stories where there were no vegetables.

Crops would be killed by winter frost or pests that infested food. That year, they would have nothing.

Even if you had money, there were no vegetables or fresh fruit.

Mexico is, after all, a poor country, but it is modernizing … slowly.

You can see greenhouses in Baja California, even in Durango. Makes me very happy to see the progress.

Caldo de Verduras, or Mexican vegetable soup, is full of delicious flavors. A comforting and warm soup perfect for cold winter days. By Mama Maggie’s Kitchen

I make my own chicken broth. This is one of the staples of my cocina – my "good giggling charm"

For my recipe: CLICK HERE.

If you want to keep this vegetarian, take out the chicken bones.

A vegetable broth

works great in this soup too.

However, I just like the flavor of the homemade chicken broth.

It gives Caldo de Verduras, or Mexican vegetable soup, a deeper and more complete flavor.

You will always be ready when you have stock.

In a pinch, you can also use water and chicken broth.

We use a lot of chicken broth in Mexican cuisine. It is interchangeable with salt.

If you don't want to use it, replace it with salt.

You can easily add chicken to this soup, but you would then make Caldo de Pollo or Mexican chicken soup.

Or, you can add beef shanks and make Caldo de Res or Mexican beef soup.

Caldo de Verduras, or Mexican vegetable soup, is full of delicious flavors. A comforting and warm soup perfect for cold winter days. By Mama Maggie’s Kitchen

You can also make this great soup in the slow cooker.

Weak and slow for 6-8 hours. Or, in a large pan on the stove.

I simmered it for an hour and served it with tortillas.

My mom added cooked rice to the bowl. Then pour a large spoonful of Sopa de Verduras. Yum!

Lime is a must. It adds that freshness and citrus effect that we all know and love.

If the avocado is in season, add a few slices. For my spicy friends, add slices of arbol chile.

Do you know what sounds good as a garnish? Fried tortilla strips! Mmmmmm…

Just writing it makes me hungry. LOL.

If you make too much Caldo de Verduras or Mexican vegetable soup, you can always put it in the freezer in an airtight bag

for 2 to 3 months.

The soup lasts 3-4 days in the refrigerator. Eat it sooner rather than later.

Have a good soup season!

Caldo de Verduras, or Mexican vegetable soup, is full of delicious flavors. A comforting and warm soup perfect for cold winter days. By Mama Maggie’s Kitchen

Caldo de Verduras (Mexican vegetable soup)

Caldo de Verduras, or Mexican vegetable soup, is a delicious soup full of flavor, warmth and goodness.

Course: dinner, lunch, soup

Cuisine: Mexican

Preparation time: 15 minutes

Cooking time: 40 minutes

Total duration: 55 minutes

Servings: 4 to 6

Calories: 295kcal

Ingredients

  • 2 tablespoons olive oil

  • 4 Mexican calabazas or zucchini squash, diced

  • 1 chayote, diced

  • 2 celery sticks, sliced

  • 2 carrots, sliced

  • ½ diced onion

  • 1 garlic, finely diced

  • 1 finely diced jalapeño pepper

  • 1 bay leaf

  • Juice of 2 limes

  • 8 cups chicken broth or vegetable broth

  • Salt and pepper

  • Lawyer optional

Instructions

  • In a large pot, heat the olive oil.
  • Add the squash, chayote, celery, carrot, salt and pepper.
  • Sweat the vegetables for 3-4 minutes.
  • Stir frequently.
  • Add the onion.
  • Cook for 2 minutes.
  • Stir frequently.
  • Add the garlic, jalapeño pepper, bay leaf, lime juice, broth and more salt and pepper.
  • Cover and bring to a boil.
  • Reduce the heat and simmer for 30 minutes.
  • Serve and garnish with avocado.
  • Enjoy!

Nutrition

Calories: 295kcal | Carbohydrates: 29g | Proteins: 15g | Fat: 14g | Saturated fat: 3g | Cholesterol: 14 mg | Sodium: 726 mg | Potassium: 1174 mg | Fiber: 4g | Sugar: 15g | Vitamin A: 5540IU | Vitamin C: 45.8 mg | Calcium: 65 mg | Iron: 1.9 mg

For more Mexican soup recipes:

Caldo de Res, or Mexican beef soup Caldo de Camarón Birria de Res slow cooker, or Mexican beef stew Caldillo Durangueño Carne en Su Jugo Sopa de Conchas Mexican fish soup, or Caldo de Pescado, or Sopa de Lentejas Mexican Star Soup, or Sopa de Estrellitas Sopa de Habas Sopa de Letras or Mexican Alphabet Soup

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