Caldo De Vegetales
I’ve gone a little soup crazy lately because it has been so cold here in our usual sunny California. Regardless, I do love a delicious Caldo De Vegetales, which translates to Mexican Style Vegetable Soup, not literally, but literally. What makes it Mexican Style is the way you cut the vegetables, big and chunky. Caldo de vegetales is best served with a side of Mexican rice and a stack of hot corn tortillas. I find this Mexican Style Vegetable Soup the perfect soup to enjoy during the lenten season or anytime of the year really since it is meatless and absolutely delicious.
Ingredients for Caldo De Vegetales:
- 2 – tablespoons olive oil
- 1 – onion (cut into 1/4 inch slices)
- 1- yellow bell pepper (cut into 1/4 inch slices)
- 4 – carrots (peeled and cut into 2 inch chunks)
- 5 – stalks of celery (cut into 2 inch chunks)
- a pinch of oregano
- 8 – cups vegetable broth
- 3 – Idaho potatoes (peeled and cut into 3 inch chunks)
- 4- medium sized zucchini (cut into 2 inch chunks)
- 2 – white corn on the cob (cut in half)
- salt and pepper to taste
- Add Ins:
- cilantro
- lime
- salsa or hot sauce
Directions:
- In a large pot over a medium high flame pour in olive oil and allow it to get hot.
- Add in onions, yellow bell pepper, carrots and celery and sauté for 10 minutes.
- Crumble oregano over vegetables.
- Pour in vegetable broth, and bring to a boil.
- Once broth is boiling add in potatoes and zucchini. Allow to cook for 15 minutes.
- Add in corn on the cob and allow to cook for an additional 10 minutes or until potatoes and zucchini are fork tender.
- Season with salt and pepper to fit your taste.
- Ladle hot soup into a bowl and top with cilantro, a splash of hot sauce or salsa (optional), and a squeeze of lime.
- Serve with corn tortillas and a side of Mexican rice.
- YUM!
For a quick ‘how to video’ swipe IG to the right!
