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Caldo de Verduras, or Mexican Vegetable Soup. There’s something going around. My son was sick then he generously gave 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 went through a rough spell. I’m sure you’ve been there too. For me, the worst is seeing my little guy sick. Breaks my heart. That’s why soup was in order! This is an easy and delicious soup that I know you’ll love because it’s just that – EASY and DELICIOUS.
You can use any variety of vegetables. What makes this soup Mexican is the use of Mexican veggies. I use Mexican calabazas, or a type of Mexican squash. I am also using chayote, which is often referred to as a Mexican squash as well. There’s a jalapeño in this soup, but it’s just for flavor not for heat. I know some of these ingredients are not accessible to some of you, so adjust this Caldo de Verduras, or Mexican Vegetable Soup, recipe as you see fit. For example, you can substitute zucchini for the calabazas.
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 bones. A vegetable stock works great in this soup too. However, I just love the flavor of homemade chicken stock. It gives the Caldo de Verduras, or Mexican Vegetable Soup, a deeper, fuller flavor. You’ll always be prepared when you stock up on stock.
You can make this super soup in the slow cooker too. Low and slow for 6-8 hours. Or, in a big pot on the stove. I let it simmer for an hour and served it with some tortillas. My mom would add cooked rice to the bowl. Yum! If you make too much Caldo de Verduras, or Mexican Vegetable Soup, you can always stick it in the freezer in a sealable bag for 2 to 3 months. Happy Soup Season!
- 2 tablespoons olive oil
- 4 Mexican calabazas (or zucchini squash), diced
- 1 chayote, diced
- 2 celery stick, sliced
- 2 carrots, sliced
- ½ onion, diced
- 1 garlic, finely diced
- 1 jalapeño, finely diced
- 1 bay leaf
- Juice of 2 limes
- 8 cups of chicken stock (or vegetable stock)
- Salt and pepper
- Avocado (optional)
- In a large stock pot, heat olive oil.
- Add squash, chayote, celery, carrot, salt and pepper.
- Sweat the 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 bring to a boil.
- Reduce heat and let simmer for 30 minutes.
- Serve and top with avocado.