Caldo de Verdura or Mexican vegetable soup is a delicious soup that is packed with flavor, warmth and goodness.
Caldo de Verdura or Mexican vegetable soup is a delicious and filling soup that is packed with flavor, warmth and goodness. Perfect for winter evenings.
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Caldo de Verdura or Mexican vegetable soup.
Something is happening around.
My son was sick, then he generously gave his viral gift to my husband. Then I got a hint of it. Ugh! Ugh! Double ugh!
Thank goodness we are all doing better now, but we have gone through a rough spell.
I'm sure you've been there too. For me, the worst thing about seeing my little guy is sick. Breaking my heart.
That's why soup was okay! This is an easy and delicious soup that I know you will love because it is just that – EASY and DELICIOUS.
You can use any variety of vegetables.
What makes this soup Mexican is the use of Mexican vegetables. Some parts of Mexico have a longer growing season.
We also grow a lot of fruits and vegetables that you can't find in the US.
Unlike here in the United States, foods are picked ripe in Mexico.
At the grocery store you can see ripe fruits such as yellow bananas (not green bananas) and cantaloupe ready to eat like THAT DAY.
I used Mexican calabacitas or some type of Mexican squash. I LOVE this vegetable!
It can be found almost all year round in Mexico. If you can't find it in the US, you can use Italian zucchini instead.
Caldo de Verduras v Sopa de Verduras
They mean exactly the same thing. "Caldo" and "sopa" are the same words in Spanish.
You can also see this soup called "Caldo de Vegetales" which basically means vegetable soup.
Whatever you want to call this Mexican vegetable soup is fine for me.
I also use chayote, also often referred to as a Mexican squash.
There is a jalapeño in this soup, but it is just for taste not for heat.
I know some of these ingredients are not available to some of you, so adjust this Caldo de Verduras or Mexican vegetable soup that you think fits.
Without a doubt, I would consider this an authentic Mexican recipe for vegetable soup.
My family is from Durango, Mexico, and today you can easily find vegetables in the store.
However, my dad tells me stories about where there were no vegetables.
The crops were killed by a winter freeze or pest that attacked the food. That year they would have nothing.
Even if you had the money, there were no fresh vegetables or fruits.
Mexico is a poor country, but it is being modernized … slowly.
You can see greenhouses in Baja California, even in Durango. Makes me very happy to see the progression.
I make my own chicken stock. It's one of the staples in my cocina – my "good cluck charm."
For my recipe: CLICK HERE.
If you want to keep this vegetarian, take out the chicken legs.
A vegetable stock
also works well in this soup.
However, I just love the taste of homemade chicken stock.
It gives the Caldo de Verdura or Mexican vegetable soup a deeper and fuller flavor.
You will always be prepared when in stock.
In a pinch, you can also use water and chicken broth.
We use chicken broth a lot in Mexican cooking. It can be replaced with salt.
If you do not want to use it, replace it with salt.
You can easily add chicken to this soup, but then you make Caldo de Pollo or Mexican chicken soup.
Or you can add beef shank and make Caldo de Res or Mexican beef soup.
You can also make this super soup in the slow cooker.
Low and slow for 6-8 hours. Or in a large pot on the stove.
I simmered it for an hour and served it with some tortillas.
My mother added cooked rice to the dish. Then stick a large spoonful of Sopa de Verduras. Yum!
Lime is a must. It adds that freshness and citrusy effect that we all know and love.
If avocado is in season, add a few slices. To my spicy, loving friends, add slices of chile de arbol.
Do you know what sounds like a topping? Fried tortilla strips! Mmmmmm …
Just writing this makes me hungry. LAUGH OUT LOUD.
If you make too much Caldo de Verdura or Mexican vegetable soup, you can always put it in the freezer in a sealed bag
for 2 to 3 months.
The soup lasts 3-4 days in the fridge. Eat it sooner than later.
Happy Soup Season!
Caldo de Verduras (Mexican vegetable soup)
Caldo de Verdura or Mexican vegetable soup is a delicious soup that is packed with flavor, warmth and goodness. Course: Dinner, Lunch, Soup Kitchen: Mexican Preparation Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes Servings: 4 -6 Calories: 295kcal
- 2 tablespoons olive oil
- 4 Mexican calabazas or zucchini squash, dice
- 1 dice with chayote
- 2 celery sticks sliced
- 2 carrots sliced
- ½ onion cubes
- 1 dice of garlic fine
- 1 jalapeño fine dice
- 1 bay leaf
- Juice of 2 limes
- 8 cups chicken stock or vegetable stock
- Salt and pepper
- Avocado optional
- Heat olive oil in a large storage pot.
- Add squash, chayote, celery, carrot, salt and pepper.
- Sweat veggies for 3-4 minutes.
- Stir frequently.
- Add the onion.
- Cook for 2 minutes.
- Stir frequently.
- Add garlic, jalapeño, bay leaf, lime juice, stock and more salt and pepper.
- Cover and cook.
- Reduce heat and simmer for 30 minutes.
- Serve and top with avocado.
Calories: 295kcal | Carbohydrates: 29 g | Protein: 15g | Fat: 14g | Saturated fat: 3g | Cholesterol: 14 mg | Sodium: 726 mg | Potassium: 1174 mg | Fiber: 4g | Sugar: 15 g | 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 Slow Cooker Birria de Res, or Mexican Beef Stuff Caldillo Durangueño Carne a Su Jugo Sopa de Conchas Mexican Fish Soup, or Caldo de Pescado How to Make Pozole Rojo Roasted Poblano Soup Corn Soup the Lenteja's Mexican Star Soup or Sopa de Estrellitas Sopa de Habas Sopa de Letras or Mexican Alphabet Soup