Vegetable and tomato soup is a traditional preparation that has been enjoyed in various cultures throughout history. Its origin dates back to peasant recipes that made use of fresh seasonal ingredients, especially vegetables, combined with tomatoes, which give it a unique flavor and a slight acidic touch.
In different Latin American countries, this soup goes by various names. For example, in Mexico it is commonly known as "caldo de verduras con tomate" (vegetable broth with tomato), while in Colombia and Venezuela it is simply referred to as "sopa de verduras" (vegetable soup). In Argentina and Chile, it may be called "sopa minestrone" when it includes pasta, although the tomato version is a classic in its own right. This recipe is also highly valued for its versatility and for being a nutritious and light source of food.
The use of tomatoes in the soup not only adds flavor but also an attractive color and a pleasant texture. Likewise, the incorporation of various vegetables allows for a wide variety of combinations, making it a healthy and suitable option for the whole family.
How to Make Vegetable and Tomato Soup
Ingredients: Stewed Tomatoes, Tomato Sauce, Whole Tomatoes, V8 Vegetable Juice, Garlic, Instant Chicken Bouillon Granules, Hot Water, Red Beans, Creamed Corn, Peas, French-Style Green Beans, Broccoli, Cauliflower, Turnip, Carrots, Celery, Spanish Onion, Cabbage, Pepper.
Pour stewed tomatoes, whole tomatoes, tomato sauce, and V8 vegetable juice into a pot with the juice.
Place the instant chicken or beef granules in hot water, stir to mix; it should be strong. Add this to the previous mixture.
This is the base for the soup.
Add the soup ingredients to the base in a pot, including vegetables such as red beans, creamed corn, peas, French-style green beans, broccoli, cauliflower, turnip, carrots, celery, Spanish onion, and cabbage.
Bring to a boil.
Boil for 5 minutes.
Reduce to a simmer for 1 hour.
If desired, pre-cooked pasta or rice can also be added.
Always keep the vegetables in large chunks; they look better and don't fall apart during cooking.
Leftover cooked vegetables can be used; make the base and add the pre-cooked vegetables, do not boil, just heat through.
Stewed and canned whole tomatoes, the sauce, and V8 vegetable juice form the base along with the beef or chicken broth.
If you increase or decrease the amount of vegetables, you must increase or decrease the amounts of the base accordingly.
