Allow to me give you a bit of backstory on this Mexican Vegetable Soup and how it came to be.
I grew up eating Caldo de Res (beef soup) which my Gram would make all the time on the weekends. It was a staple at her house and everyone looked forward to her making it. It was loaded with all the same veggies that are in this soup, cabbage, carrots, calabacitas, but I would not even look at those as a child so I was only left with the rice and broth. Maybe some of the meat but if I did eat the meat it wasn’t a lot of it.
As I got older my mom started making it the same way only she would make it white chicken instead of beef and I was much more inclined to eat that than the beef. I also started eating veggies more and more. It’s basically chicken and rice soup but so much better than the kind you would normally think of.
The other thing I ate growing up was fideo. Now we were talking about it the other day but we don’t know exactly what fideo means but it’s basically Mexican noodle soup. Which I guess explains why some people call it sopa. It’s essentially made the exact same way Mexican rice is made except it’s soupier and with noodles instead of rice. However, if you’re looking for a gluten free option you can absolutely make the rice instead of using noodles.
Now that you have the backstory on my childhood and what we ate we can talk about this soup! I wanted to make fideo the other day but I didn’t just want it plain because I didn’t feel like making anything else with it.
Then I had an epiphany. What if instead of using rice for what would typically be the caldo I just used the vermicelli and combine fideo with a vegan version of the soup I grew up eating. It was a lot less work and you only need one pan instead of two!
So you get a ton of veggies, noodles (am I the only one that can hear Joey from Friends in my head saying mmmm noodle soup? I am? thought so) and just overall a really hearty delicious soup.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.
- 6 cups vegetable broth
- ¼ head of cabbage, sliced
- 2 carrots, cut in chunks
- 1-2 calabacitas (Mexican squash), sliced
- 4 oz tomato sauce
- ½ tbsp cumin
- 1 tsp garlic powder
- 1 cup vermicelli
- salt & pepper to taste
- optional for topping: diced tomato, diced avocado, pickled jalapenos
- In a soup pot heat vegetable broth over medium heat. Add in tomato sauce and spices as well as carrots and calabacitas Bring to a boil and let simmer for about 20-30 minutes or until carrots and calabacitas are cooked to your liking.
- Add in cabbage and vermicelli and let cook another 5-10 minutes.
- Once all the veggies are cooked to your liking serve the soup hot and add any toppings you like.