Vegetable Soup – Caldo de Verduras

We had summer-like temperatures in the past few days, then the cool spring weather was dominating again, especially at night.  In addition, it has been raining quite a bit, so this seemingly common vegetable soup still feels sumptuous at the table for a light lunch, or as the first course of a full meal.  Any and as many vegetables may be used, but I think the one that must always be included in the pot is cabbage, cut into wedges, not chopped, so it remains slightly crisp, but still cooked enough to infuse its delicious sweetness and flavour into the broth.  I had beef broth leftover from my last post, but any broth, including veggie for a vegan meal, or even just water, may be used in this recipe.

Vegetable Soup – Caldo de verduras

Printable recipe: Vegetable Soup

Ingredients

1 tbsp oil
½ onion; peeled and chopped finely
2 carrots; washed, peeled and cubed
2 celery stalks; washed and chopped
1 cup green beans; washed, trimmed and cut into 1 inch (2.5 cm) cylinders
½ cabbage; washed, and cut into 4-6 wedges
Any other vegetables (I used 1 cup sliced mushrooms, and 1 cup washed, trimmed and cubed zucchini)
2 cups broth (I used beef; any other broth is good; veggie broth or water for a vegan recipe)
Water, as needed
Salt and pepper, to taste

Warm up oil in a large pot over medium heat; sauté onions until translucent; stir in carrots and cook for another two minutes; add celery and continue stirring and sautéing for another minute (photo below, left).  add green beans and sauté until green beans change colour to a bright green; add broth (or water, photo below, right):

Bring to a boil, then add the rest of the vegetables, arranging the cabbage wedges evenly around the pot, cut side up (photo below, left); season with salt and pepper to taste (photo below, right):

Add water as needed (about two or three cups), bring back to boil, them reduce heat and let simmer for about ten to fifteen more minutes, until all the vegetables are tender.  Serve hot, including one wedge of cabbage in each plate:

For a truly Mexican caldo de verduras, add 1 cup of corn kernels with the other vegetables during cooking, and serve with lime wedges on the side.  Simply said in a lucid way, a bowl of this soup is pure comfort food on a gloomy day.

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I am sharing my recipe at Full Plate Thursday #434 with Miz Helen @ Miz Helen’s Country Cottage.

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I am bringing my recipe to Thursday Favourite Things #391 with Bev @ Eclectic Red Barn, Marilyn @ Marilyn’s Treats, Katherine @ Katherine’s Corner, Nina @ Vintage Mama’s Cottage, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance, Pam @ An Artful Mom and Linda @ Crafts a la Mode.

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And I am joining Angie @ Fiesta Friday #278

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I am joining What’s for Dinner? Sunday Link-up # 203 with Helen @ The Lazy Gastronome.

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and I am also joining Mary @ Cactus Catz, hosting another fun Tummy Tuesday.