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Mexican Vegetable Soup | Sopa de Verduras

Eunice Huerta
This Mexican Vegetable soup is hearty, delicious, and the perfect comfort food!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican

Ingredients
  

  • 3 zucchinis diced
  • 3 russet potatoes peeled and coarsely cut
  • 2 celery sliced
  • 3 carrots peeled and sliced
  • 1 jalapeño seeded and finely diced (2 if you like spice)
  • 2 garlic cloves finely diced
  • 1 can 15.25 oz whole kernel corn, drained ( or fresh off the cob)
  • 1 small onion diced
  • 2 Roma tomatoes diced
  • 1 bay leaf
  • 1/2 teaspoon Mexican oregano optional
  • 1/4 cup lime juice
  • 1 teaspoon each of salt & pepper or more salt to taste
  • 3 - 4 tablespoons olive oil
  • 6 - 8 cups vegetable broth or chicken broth

Instructions
 

  • In a large stock pot, heat olive oil.
  • Add onion, and garlic on medium-low heat for 2 minutes.
  • Add zucchini, potatoes, carrots, celery, and jalapeño to the pot, stirring frequently for 2 minutes
  • Add broth, bay leaf, salt, pepper, lime juice, oregano, tomatoes, and corn to the pot.
  • Cover and bring to a boil.
  • Reduce heat and let simmer for 30 minutes.
  • Top with chopped cilantro, avocado, or jalapeño slices.
Keyword Mexican vegetable soup recipe, sopa de verduras, recipe for mexican soup, caldo
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