The Pantry
Mexican

Caldo de verduras

A light, home-style vegetable broth soup with tender potatoes, carrots, zucchini, cabbage, and green beans in a tomato-onion base. This version makes 2 generous servings and keeps the vegetables distinct, with a clean broth and a finish of parsley and lemon for brightness.

Prep 20 minCook 25 minRest 5 minAdjust servings ↓
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Caldo de verduras
~210 calper person · ~420 total
~$4.40meal total · ~$2.20 per person

Estimated calories and US ingredient costs.

This soup scales well, but use a larger pot than you think you need so the vegetables simmer in an even layer. For 4 servings, use a 4-quart pot; for 6 to 8 servings, use a 6- to 8-quart pot. Keep the simmer gentle at any size so the vegetables stay intact and the broth does not turn cloudy.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

10 left
Step 1

Build the broth base

~6 min

Build the broth base.

Heat 1 tbsp olive oil in a 3-quart saucepan over medium heat.

Add 3 oz chopped yellow onion and cook for 4 minutes, stirring often, until softened and translucent but not browned.

Stir in 4 oz chopped tomato and 2 tsp minced garlic, then cook for 2 minutes more until the tomato breaks down and the garlic smells fragrant.

Ingredients
  • 1 tbspOlive oil
  • 3 ozYellow onion
  • 4 ozTomato
  • 2 tspGarlic
Step 2

Add liquid and root vegetables

~6 min

Add liquid and root vegetables.

Pour in 4 cups low-sodium vegetable broth and 1 cup water, scraping up any browned bits from the bottom of the pan.

Add 4 oz peeled potato cubes, 3 oz sliced carrot, and 1 bay leaf.

Stir in 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bring to a boil over high heat, then immediately reduce to a steady simmer.

Ingredients
  • 4 cupsLow-sodium vegetable broth
  • 1 cupWater
  • 4 ozPotato
  • 3 ozCarrot
  • 1Bay leaf
  • 1/2 tspKosher salt
  • 1/4 tspBlack pepper
Step 3

Simmer until the vegetables start turning tender

~10 min

Simmer until the vegetables start turning tender.

Cover partially and simmer over medium-low heat for 10 minutes, stirring once or twice.

The potato and carrot should be starting to soften but still hold their shape.

If the broth seems too reduced, add 2 to 4 tbsp more water to keep everything just covered.

Ingredients
  • 1 cup total for recipeWater
Step 4

Add the quicker-cooking vegetables

~5 min

Add the quicker-cooking vegetables.

Stir in 3 oz green beans and 2 oz thinly sliced green cabbage.

Simmer uncovered for 5 minutes, or until the cabbage is wilted and the green beans are bright green and almost tender.

Ingredients
  • 3 oz total for recipeGreen beans
  • 2 oz total for recipeGreen cabbage
Step 5

Finish with zucchini

~4 min cook

Finish with zucchini.

Add 3 oz zucchini half-moons and continue simmering for 4 minutes, just until the zucchini is tender at the edges but not collapsing.

Keep the heat gentle so the broth stays clear and the vegetables do not break apart.

Ingredients
  • 3 ozZucchini
Step 6

Check the dish

After ~4 min

Check Caldo de verduras and continue when ready.

Step 7

Balance and brighten

~5 min

Balance and brighten.

Turn off the heat and remove the bay leaf.

Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice.

Taste the broth and add up to another 1/4 tsp salt only if needed, especially if your vegetable broth was very low-sodium.

Ingredients
  • 4 cups total for recipeLow-sodium vegetable broth
  • 1/4 tspKosher salt
  • 2 tbspFresh parsley
  • 1 tbspLemon juice
Step 8

Rest and serve

~5 min cook

Rest

Let the caldo stand for 5 minutes so the flavors settle and the vegetables stop cooking.

Ladle into warm bowls and spoon the broth over the vegetables so each serving has a mix of potato, carrot, beans, zucchini, and cabbage.

Ingredients
  • 4 oz total for recipePotato
  • 3 oz total for recipeCarrot
  • 3 oz total for recipeGreen beans
  • 3 oz total for recipeZucchini
  • 2 oz total for recipeGreen cabbage
Step 9

Check the dish

After ~5 min

Check Caldo de verduras and continue when ready.

Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Caldo de verduras: serve.

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Ingredients

For 2 people

  • 1 tbsp olive oil
  • 3 oz yellow onion, chopped
  • 4 oz tomato, chopped
  • 2 tsp minced garlic
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 4 oz potato, peeled and cut into 1/2-inch cubes
  • 3 oz carrot, sliced 1/4-inch thick
  • 3 oz green beans, trimmed and cut into 1-inch pieces
  • 3 oz zucchini, cut into 1/2-inch half-moons
  • 2 oz green cabbage, thinly sliced
  • 1 bay leaf
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley
  • 1 tbsp lemon juice

Method

  1. Build the broth baseHeat 1 tbsp olive oil in a 3-quart saucepan over medium heat. Add 3 oz chopped yellow onion and cook for 4 minutes, stirring often, until softened and translucent but not browned. Stir in 4 oz chopped tomato and 2 tsp minced garlic, then cook for 2 minutes more until the tomato breaks down and the garlic smells fragrant.
  2. Add liquid and root vegetablesPour in 4 cups low-sodium vegetable broth and 1 cup water, scraping up any browned bits from the bottom of the pan. Add 4 oz peeled potato cubes, 3 oz sliced carrot, and 1 bay leaf. Stir in 1/2 tsp kosher salt and 1/4 tsp black pepper. Bring to a boil over high heat, then immediately reduce to a steady simmer.
  3. Simmer until the vegetables start turning tenderCover partially and simmer over medium-low heat for 10 minutes, stirring once or twice. The potato and carrot should be starting to soften but still hold their shape. If the broth seems too reduced, add 2 to 4 tbsp more water to keep everything just covered.
  4. Add the quicker-cooking vegetablesStir in 3 oz green beans and 2 oz thinly sliced green cabbage. Simmer uncovered for 5 minutes, or until the cabbage is wilted and the green beans are bright green and almost tender.
  5. Finish with zucchiniAdd 3 oz zucchini half-moons and continue simmering for 4 minutes, just until the zucchini is tender at the edges but not collapsing. Keep the heat gentle so the broth stays clear and the vegetables do not break apart.
  6. Balance and brightenTurn off the heat and remove the bay leaf. Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice. Taste the broth and add up to another 1/4 tsp salt only if needed, especially if your vegetable broth was very low-sodium.
  7. Rest and serveLet the caldo stand for 5 minutes so the flavors settle and the vegetables stop cooking. Ladle into warm bowls and spoon the broth over the vegetables so each serving has a mix of potato, carrot, beans, zucchini, and cabbage.

Before you cook

What to get ready

Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.

Keep potato and carrot separate from faster-cooking zucchini and cabbage.

If something needs adjusting

Some vegetables dissolve before others soften

Add them in the stated stages rather than all at once.

Soup tastes saltier after simmering

Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.

Store for later

Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use small quantities of sound vegetables already in the fridge.

Next use for your ingredients: Minestrone →

Calculate this meal with your own prices →

How to Thicken Soup →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a more body-rich caldo, mash a few potato cubes against the side of the pan near the end. That lightly thickens the broth without turning it into a puree. If you want a richer Spanish-style finish, a small pinch of smoked paprika can be added with the tomato, but keep it modest so the broth stays vegetable-forward.

Make it work for you

You can swap the green beans for chopped chayote or corn kernels if you want a softer, sweeter soup, but add them at the right stage: chayote with the potatoes, corn with the zucchini. Avoid swapping in very delicate leafy greens too early, because they will disappear into the broth and change the texture of the caldo.

Use more of your yellow onion and green cabbage in beef and cabbage skillet.

Can I make caldo de verduras ahead of time?

Yes. Cool it quickly, refrigerate within 2 hours, and store it covered for up to 3 to 4 days. The vegetables will soften a little more as it sits, so if you want the cleanest texture, undercook them slightly and reheat gently to 165°F. Add a splash of water when reheating if the broth has tightened up.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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