Mexican Vegetable Soup
Mexican vegetable soup (sopa de verduras) is cooked with vegetables such as zucchini, carrots, green beans, and potatoes in a tomato-based broth.
Yield: 4
Materials
- 2 Roma tomatoes quartered
- 1 clove garlic
- ½ medium yellow onion
- 1 teaspoon vegetable bouillon
- 1 cup water
- 1 tablespoon olive oil
- 1 large carrot diced
- 1 zucchini diced
- 1 Russet potato peeled and diced
- 1 yellow bell pepper diced
- ½ cup chopped green beans fresh or frozen
- 4 cups vegetable broth
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- 3 sprigs cilantro
- For topping: Lime juice cotija cheese or queso fresco, and chopped cilantro
Instructions
- In a large blender, combine the tomatoes, garlic, onion, bouillon, and water. Blend on high until smooth.
- Heat the olive oil in a medium-sized saucepan or Dutch oven over medium-high heat. Add the carrots and cook for 2 minutes.
- Pour in the blended tomato mixture and simmer for 3 minutes, stirring periodically.
- Combine the zucchini, potato, bell pepper, green beans, vegetable broth, salt, cumin, black pepper, oregano, and cilantro. Turn up the heat to high and bring to a boil. Reduce the heat to medium-low and cook for 15 minutes, until the veggies are soft and cooked through.
- Remove and discard the cilantro sprigs. Taste and add additional salt as required.
- Serve immediately with fresh lime juice and cotija cheese or queso fresco.
Notes
- Cut the veggies into reasonably consistent and equal-sized pieces to ensure that they cook at the same rate.
- You may substitute most of the vegetables with whatever you have on hand, such as asparagus, green or red bell pepper, maize, or even broccoli!
- Keep this soup vegetarian and vegan by using vegetable stock and bouillon, or use chicken broth and bouillon if you like.