Caldo is common among many Latin American countries. It is one of the simplest things to make and one of the most satisfying. Although most caldos use meat as the main source of protein this caldo uses beans as a base. It is a rustic soup often identified by its hunks of meat and large pieces of vegetables. It can be a bit messy to eat when the ingredients do not even fit on the spoon. I never understood why everything had to be so big so I cut the vegetables a bit smaller, making this soup very easy to eat.
Loaded with fresh veggies and a little heat from the chipotle, this soup is destined to become a comfort food classic. Not to mention it is pretty simple to make and is ready to eat in record time. Oh yummy vegetables! What could be better?
WHAT YOU NEED:
-6 cups of vegetable broth or water (a mixture of the two is fine as well);
-1 medium sweet potato;
– 2-3 medium potatoes (I used red-skinned);
– 3 carrots, peeled;
-2 Mexican squash or white squash;
– ½ head of cabbage;
– 2 cups of pinto beans or 2 cans of pinto beans, rinsed;
-1 can of corn, drained;
– 1 chipotle pepper plus 1 tablespoon of adobo sauce;
– 1 teaspoon of ground cumin;
-cooked rice (optional)
WHAT YOU DO:
high for about 20 minutes or until potatoes are tender. Add the corn, beans, chipotle peppers, adobo and cumin.
Taste and add salt if needed. Turn soup down to low until ready to serve. If using rice (I am not a fan of it but I know a lot of people like to add it), place a scoop of rice in the bowl then pour the soup on top of it. No need to heat the rice beforehand. The warm broth will take care of that.