Prepare yourself for a flavorful bowl of comfort: Mexican Vegetable Soup Recipe ~ Caldo de Verduras. This easy Mexican vegetable soup recipe is a meatless masterpiece showcasing fresh vegetables' vibrant colors and tastes. It's a simple yet hearty soup that warms you up from the inside out, making it perfect for any day of the week.
Jump to:
- WHAT SETS THIS CALDO de VERDURAS APART?
- MARY'S TWO CENTS
- INGREDIENTS
- KEY INGREDIENTS
- SWAP IT OUT!
- DIFFERENT TAKES ON MEXICAN VEGETABLE SOUP
- EQUIPMENT ESSENTIALS
- KEEP IT FRESH
- STEP-BY-STEP INSTRUCTIONS
- FAQ'S
- TOP TIPS
- Mexican Vegetable Soup Recipe ~ Caldo de Verduras
- MORE TEX-MEX RECIPES
- PAIRING SUGGESTIONS
- Comments
WHAT SETS THIS CALDO de VERDURAS APART?
This delicious soup stands out because it's packed with fresh veggies, like zucchini, bell peppers, and carrots, all simmered in a rich vegetable broth. Adding lime juice and fresh cilantro as garnish brings a burst of freshness that elevates the entire dish. It's a great way to enjoy Mexican cuisine in a light, healthy manner.
MARY'S TWO CENTS
This recipe is wonderfully budget-friendly, falling into the "cheap" category of meal planning. Most ingredients, such as olive oil, garlic, and a medley of vegetables, can be found at any grocery store without stretching your wallet. Using an Instant Pot also saves energy costs, making this a cost-effective option for cooking for two. You can reduce the number of servings in the recipe card or make six servings and save the leftovers for another day.
INGREDIENTS
This recipe uses everyday ingredients in your fridge, pantry, or the local grocery store.
For the full recipe with quantities, see the recipe card at the end of the post.
KEY INGREDIENTS
The base of a good vegetable soup starts with simple ingredients: olive oil for sautéing, a rich vegetable broth or vegetable stock for the soup base, and an assortment of fresh vegetables, including yellow onion, zucchini, and bell pepper. Diced tomatoes with green chilies add a nice kick, while the trio of dried oregano, ground cumin, and garlic powder infuses the soup with traditional Mexican flavors.
SWAP IT OUT!
Substitutions are available if you're missing an ingredient or want to change things.
- No zucchini? Try adding green beans.
- Out of vegetable broth? Chicken broth can be a good alternative.
- And for those looking for a bit more protein, black beans make a great addition to this meatless recipe.
DIFFERENT TAKES ON MEXICAN VEGETABLE SOUP
Experimenting with this soup can be a lot of fun. For a heartier version of this Tex-Mex soup, add beef shank or chicken to transform it into a caldo de res or chicken soup. A slow cooker can also be used instead of an Instant Pot, allowing flavors to meld together over several hours. And for a bit of creaminess, top your bowl with sour cream or creamy avocado.
EQUIPMENT ESSENTIALS
An Instant Pot is ideal for making this soup, but a large soup pot or Dutch oven works great, too, especially if you prefer the stovetop method. Just remember to adjust cooking times accordingly.
KEEP IT FRESH
Leftovers can easily be stored in an airtight container in the refrigerator for up to three days. The flavors even deepen the next day, making it a delightful reheated meal. For more extended storage, freeze portions for up to three months.
STEP-BY-STEP INSTRUCTIONS
Step 1: Heat olive oil in the Instant Pot on sauté mode. Add the onions, zucchini, and bell pepper and sauté for 3 minutes,
Step 2: Add the garlic and sauté for 1 minute longer.
Step 3: Press cancel and carefully add all the other ingredients except the broth, lime juice, and cilantro.
Step 4: Carefully add the vegetable broth.
Step 5: Stir well and place the Instant Pot lid on. Lock it and set the valve to “sealing”. Press the “high pressure” button and set it for 2 minutes.
Step 6: Allow the Instant Pot to release naturally, then open the valve to “venting” to let out the extra pressure. Remove lid and stir.
Step 7: Give the soup a good stir and a taste test. Season if needed and ladle into bowls.
Step 8: garnish with fresh lime juice and cilantro for serving.
FAQ'S
Absolutely! This soup tastes even better the next day after the flavors have had time to meld together.
It has a mild kick from the green chilies, but you can adjust the heat by adding chili powder or chipotle pepper to your taste.
TOP TIPS
- Sauté Your Vegetables: Begin by sautéing your onions, zucchini, and bell pepper in olive oil over medium-high heat. This step builds a flavor foundation that makes all the difference.
- Season Well: Don't be shy with the dried oregano, ground cumin, and garlic powder. These spices bring the Mexican soup to life.
- Garnish Generously: A squeeze of lime juice and a handful of fresh cilantro just before serving adds a fresh, zesty finish to this hearty soup.
Equipment
- Instant Pot or Dutch oven or slowcooker
- wooden spoon
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion diced
- 1 zucchini medium, chopped
- 1 bell pepper, diced (yellow, green or red)
- 2 cloves garlic minced
- 10 ounces frozen corn white and yellow corn if you can find it
- 1 cup carrots shredded
- 14.5 ounces diced tomatoes with green chilies canned
- 1 tablespoon dried oregano (Mexican oregano if you have it)
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 6 cups low-sodium vegetable broth
- Salt and freshly ground black pepper to taste
- Fresh lime juice and chopped fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in the Instant Pot on sauté mode.
- Add the onions, zucchini, and bell pepper and sauté for 3 minutes, then add the garlic and sauté for 1 minute longer.
- Press cancel and carefully dump in all the other ingredients except the lime juice and cilantro.
- Stir well and place the Instant Pot lid on. Lock it and set the valve to “sealing”.
- Press the “high pressure” button and set it for 2 minutes.
- Allow the Instant Pot to release naturally, then open the valve to “venting” to let out the extra pressure.
- Give the soup a good stir and a taste test. Feel free to add more seasonings if you like, and garnish with fresh lime juice and cilantro for serving.
Nutrition
This Mexican Vegetable Soup recipe is more than just a delicious soup; it is a bounty of fresh vegetables and simple ingredients in a vibrant, comforting bowl. Whether using an Instant Pot, slow cooker, or a traditional large pot, this easy-to-make dish will become a favorite in your home.
MORE TEX-MEX RECIPES
PAIRING SUGGESTIONS
This beautiful soup pairs perfectly with homemade air fryer croutons or cheese scones.
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