This hearty vegetable garden soup (sopa de verduras) is a healthy and delicious way to eat more vegetables. Fill it with your favorites from the Farmer's Market. Then, enjoy the savory, spicy broth and top it all with some queso fresco. It's the perfect lunch or way to start your dinner.
I have mixed feelings about summer.
On the one hand, I love all of the farmer’s markets with fresh fruits and vegetables during this season. On the other hand, I really dislike the heat. You know, those days when the thermometer reaches above 90 degrees with lots of humidity.
If you've ever been to Texas, you know exactly what I am talking about.
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When we have those extremely hot days, I keep myself indoors, or as my mom will say, “inside the fridge," as if I were a ham that would spoil outside in the hot weather.
But I do have to admit- All of the homegrown fruits and vegetables available in the summer make the heat worth it. This soup uses all of your favorite veggies in it, so it's a fantastic way to use up leftovers.
Have you ever heard of sopa de milpa?
For today's recipe, I will show you how to take your summer veggie harvest and turn them into a delicious vegetable garden soup!
Now, there are two different names you could call this recipe. You might hear it called 'sopa de milpa' in the central states of Mexico. This literally translates as 'corn field soup'.
Milpa is the parcel of land where corn is grown in Mexico. Mesoamerica ethnic groups wanted to be self-sufficient regarding their food. They created this type of farming system called Milpa. Milpa in Nahuatl means “place for farming.”
They planted corn, beans, and peppers in one piece of land and altogether formed the milpa. The combination of corn, beans, and peppers forms a complete protein, ideal for those days when you want a meatless meal.
Along with corn, beans, and peppers, there are other vegetables like squash, tomatoes, and tomatillos. And, in the rainy season, some other edible plants grow along with the cornrows. These edible plants, besides being rich in vitamins and minerals called “quelites” provide a good source of fiber. Some of these plants are purslane or lambs quarters.
Frequently Asked Questions About Sopa De Verduras
Before I share my garden soup recipe, here are a few questions I've been asked about homemade vegetable soup.
Can you freeze this veggie soup?
Yes, you can freeze vegetable soup! It will last about 2 months in the freezer with the veggies still having a good flavor. If you freeze the soup for a longer time, the vegetables lose flavor and shape.
Here's how to freeze this soup and save it for later:
- First, cook it like usual and let it cool completely.
- Then, put all the soup in a resealable freezer-safe food storage bag or a freezer-safe container.
- Lay the sealed soup bag flat on a baking sheet and place the baking sheet in the freezer.
After it freezes completely, you can remove the baking sheet. Doing it this way prevents the soup from freezing around other items in the freezer. And it also helps you have more room
What vegetables can you not put on your soup?
Because some vegetables need to maintain their texture, potatoes, beets, sweet potatoes, and squash are more challenging to use. However, they can be added to your soup if cooked appropriately.
What makes the vegetable soup taste better?
Fresh vegetables, chicken, and vegetable stock make any soup taste better. Other ingredients like tomato paste, saute onions, fresh parsley, and mushrooms add richness to the recipe.
Can you use frozen vegetables for this soup?
Yes, you can use either fresh or frozen vegetables for this soup. Using frozen vegetables might save you some prep time.
Is this recipe vegetarian?
This recipe is meatless but doesn't qualify as vegetarian or vegan since I used butter and chicken broth. If you want it to be completely plant-based, use margarine and vegetable broth.
Can you make it in a slow cooker?
Yes, you can make this in the slow cooker. Roast the poblano over the flame, and then add all the vegetables to your slow cooker. Cook it on low for 4 hours or on high for 3 hours.
Easy Garden Vegetable Soup Recipe
Here is a list of ingredients you will need to make this dish...
- Roasted Poblano Peppers, is you don't find poblanos use bell peppers
- Corn Kernels, if using frozen corn kernels, drain well before adding them to the soup.
- Epazote Leaves, fresh is the best option; however, dried epazote works too.
- Vegetable Oil
- Butter
- White Onion
- Garlic Cloves
- Squash or Zucchini
- Chicken Broth
- Squash Blossoms, you can skip this ingredient if you don't find it in your area.
- Panela Cheese or Queso Fresco
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
How To Make Sopa Verduras: Step By Step Tutorial
To make things easier for you, I will break down the directions for this recipe into sections.
Prep The Peppers and Other Vegetables
- Roast the poblano peppers over a medium-high flame and let them sweat inside a plastic bag or in a kitchen towel.
- Rub the peppers with your finger to remove the charred skins, or use a kitchen towel to remove the skins.
- Make a slit lengthwise and discard the seeds.
- Pat dry and cut into strips or cubes.
- Mince garlic and chop onion.
Cook Corn and Squash
- Place the corn, 2 cups of water, and epazote leaves in a large pot.
- Cook on medium-low heat for about 10 minutes.
- Add the squash or zucchini to the pot and cook for 5 minutes. By this time, the corn is almost ready.
- Pour the corn and its cooking liquid into the pot with the zucchini and onion mix.
Add All Ingredients To The Soup Broth
- Add the poblano peppers, squash blossoms, and chicken broth to the pot and simmer for a couple of minutes.
- When all of the vegetables are almost done, season with salt and pepper.
- Serve and enjoy!
What To Serve With Vegetable Garden Soup
Whenever I make this vegetable soup, I serve it hot and garnish it with cheese. And you can't forget the warm corn tortillas!
This soup is a filling lunch or an appetizer before your dinner. If you are going to serve it as an appetizer, here are some more easy Mexican recipes that you can serve for dinner:
Most of the time, I just like to eat a big bowl with a few slices of jalapenos and 2 or 3 teaspoons of panela crumbles on top. Enjoy!
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for Sopa de Verduras, take a look at some of these other authentic Mexican recipes:
I hope you make this recipe for hearty vegetable soup! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely,
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for Sopa de Verduras, take a look at some of these other authentic Mexican recipes:
- Mushroom Soup: Sopa De Hongos
- Shrimp Mexican Style or Ranchero
- Wheels Or Gear Pasta Soup
- Canned Tuna Ceviche
- Cream of Zucchini Soup
I hope you make this recipe for hearty vegetable soup! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely,
📖 Recipe
Sopa De Verduras
Ingredients
- 2 Poblano Peppers Roasted cleaned and cut into strips or cubes.
- 2 ½ cups of cup kernels From 2 corn ears
- 1 Tablespoon vegetable oil
- 1-½ cup squash or zucchinni,diced.
- 2 Epazote leaves
- 2 cups of water
- 2 Tablespoon butter
- ½ cup white onion finely diced
- 2 small garlic cloves finely chopped.
- 2 ½ Cups of Squash or zucchini about 2 medium size squash
- 6 cups Chicken broth
- 12 Squash blossoms cleaned and stems removed*
- Salt to taste
- 1 ½ cup Panela Cheese or Queso Fresco.
Instructions
- First, gather and prepare all your ingredients; this soup cooks quickly once you have everything ready.
Prep The Peppers and Other Vegetables
- Roast the Poblano peppers over the flame, and let them sweat inside a plastic bag or in a kitchen towel. Rub the peppers with your finger to remove the charred skins, or use a kitchen towel to remove the skins. Make a slit lengthwise and discard the seeds. Pat dry and cut into strips or cubes.
Cook Corn and Squash
- Place the corn, 2 cups of water, and epazote leaves in a medium-size saucepan. Cook on medium heat for about 10 minutes.
- Heat the tablespoon of oil in a medium-sized pot. Once the oil is hot, add the squash or zucchini to the pot and cook for 5 minutes.
- Stir in the onion and garlic in the pot with the squash, and saute for another 3 minutes. By this time, corn is almost ready in other pots.
- Pour corn and its cooking liquid into the pot with the zucchini and onion mix.
Add All Ingredients To The Soup Broth
- Add the Poblano, squash blossoms, and chicken broth to the pot, and cook for 5 more minutes of minutes.
- When all vegetables are almost done, taste to season with black pepper and salt.
Serve hot garnish with cheese and along some warm corn tortillas.
CHECK THE RECIPE VIDEO
Video
Notes
- Some cooks do not remove the stem of the squash flowers, as they believe it enhances the flavors of the flower.
- If you do not find all the ingredients listed above, substitute with vegetables in season in your area. Some great alternatives are carrots, chayote, and fresh green beans.
- For cheese substitution, look for a firm and fresh cheese
- On top of vegetables, fresh herbs are a great way to enhance the flavor of your soup. Try mint, thyme, basil, or even cilantro.
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Md Nahidul Huda
Good food
Eloísa Schutte
Do you think I can use frozen corn for this amazing soup? Thank you
Mely
Hello Eloisa, sure you can use frozen corn.
Nora Ceccopieri
Mely nuna la he hecho ni probado, tiene que estar riquísima!
Catherine
Oh my goodness, that soup looks just heavenly.
Blessings, Catherine
Nicole Lopez
Mely, thanks you for all of these delicious recipes. My husband is mexican(from morelos) And im always on your blog looking for new thinks to cook.
Velva
I agree 100%…Love, love teh farmers market and the availability of fruits and vegetables but, the heat (ugh).
This is a delightful, flavor packed soup. Thanks for sharing it with us.
Velva