This hearty 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 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, then you know exactly what I am talking about.
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 will 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 am going to 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.”
In one piece of land, they planted corn, beans, and peppers, and altogether formed the milpa. The combination of corn, beans, and peppers form a complete protein, ideal for those days when you want a meatless meal.
Growing 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.
Another name for this soup is sopa de verduras, which literally translates to vegetable soup. Since you can add as many vegetables as you want to it, that is the title I went with. It is a nutritious vegetable soup that has lots of heat in it too!
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 have a good flavor on them. If you freeze the soup for a longer time the vegetables start to lose flavor and shape.
Here's how to freeze this soup and save it for later:
- First, cook it like normal and let it cool completely.
- Then, put all the soup in a resealable freezer-safe food storage bag.
- Lay the sealed bag of soup 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
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 it 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 add meat to this soup?
Yes, you can add meat to this soup. Cooked chicken breast or ground beef will both taste equally as delicious in it.
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
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 to the soup.
- Epazote Leaves, fresh is the best option, however dried epazote works too.
- Vegetable Oil
- 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 located at the bottom of this post!
How To Make Sopa Verduras: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Prep The Peppers and Other Vegetables
- Roast the poblano peppers over the flame and let them sweat inside a plastic bag, or wrapped 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.
- Chop the garlic and onion.
Cook Corn and Squash
- In a medium-size saucepan, place the corn, 2 cups of water, and epazote leaves.
- Cook on medium 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 cook for a couple of minutes.
- When all of the vegetables are almost done, season with salt.
- Serve and enjoy!
What To Serve With Vegetable Garden Soup
Whenever I make this vegetable soup, I like to serve it hot and garnish it with cheese. And, you can't forget the warm corn tortillas!
This soup makes a really filling lunch or as 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 panela crumbles on top. Delicioso!
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!
Sopa De Verduras
- 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.
- First gather and prepare all your ingredients, this soup cooks quickly once you have everything ready.
- Roast the Poblano peppers over the flame, let them sweat inside a plastic bag, or wrapped 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.
- In a medium size saucepan place the corn, 2 cups of water and epazote leaves. Cook on medium heat fro about 10 minutes.
- Heat the tablespoon of oil in a medium-size 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 sautee for another 3 minutes. By this time corn is almost ready on other pot.
- Pour corn and its cooking liquid into the pot with the zucchini and onion mix.
- 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 salt.