SOPA DE LETRAS CON VERDURAS (MEXICAN VEGETABLE SOUP)
A cozy, veggie-packed twist on a classic Mexican favorite! This Sopa de Letritas con Verduras features toasted alphabet pasta, a rich tomato-based broth, and colorful vegetables like carrots, calabaza, potatoes, and spinach. It’s nourishing, comforting, and perfect for both kids and adults. Ready in under 45 minutes and made in one pot—easy to make, hard to resist!⅖
Ingredients
- 2 tablespoon avocado oil
- ¼ onion for sautéing
- 7 oz alphabet pasta or any
- 2 celery stalks finely chopped
- 3 small carrots diced
- 1 Mexican calabaza or zucchini chopped
- 2 small potatoes peeled and diced
- 1 handful spinach finely chopped
- 2 roma tomatoes
- ¼ onion
- 3 garlic cloves
- ½ cup tomato sauce
- 1 tbsp bouillon paste chicken or vegetable
- 1 teaspoon dried oregano
- 16 oz bone broth (chicken)
- 5 cups water
- salt and pepper to taste
Instructions
- Toast the pasta In a Dutch oven, heat avocado oil over medium. Add a small piece of onion and let it sizzle briefly. Stir in the alphabet pasta and toast for 4–5 minutes, stirring frequently, until lightly golden. Remove the onion piece once it’s fragrant—this step adds deep flavor right from the start!
- Sauté the vegetables Add celery, carrots, calabaza, potatoes, and spinach to the pot. Sauté for 3–4 minutes to release their aromas and start the softening process.
- Blend the tomato base In a blender, combine the Roma tomatoes, ¼ onion, garlic, tomato sauce, bouillon paste, oregano, salt, and pepper. Blend until smooth and creamy.
- Combine and simmer Pour the blended tomato mixture into the pot with the pasta and veggies. Add the bone broth and water. Stir well to combine, cover, and simmer over medium heat for 15–20 minutes, or until the pasta and vegetables are tender.
- Serve and enjoy Taste and adjust seasoning as needed. Serve warm with optional fresh herbs or a squeeze of lime for brightness.