Mexican Caldo Soup



I saw a video on Facebook where the chef made a wonderful looking Caldo soup, so I decided to make my own, but using my ingredients.  It turned out wonderfully.  I made this in a stew pot, but it could be easily done in a crock pot or an instant pot.  This dish also is easy to modify with different ingredients.  Don’t have sweet potato?  No problem.  Want to add some beans?  Awesome. Can of diced tomatoes?  I think that would work!

This is a pretty easy recipe other than the chopping of veggies.  It is mainly one pot and then simmering time, so maybe 20 minutes of prep and then an hour or more of simmering.


  • olive oil
  • 1 onion, chopped into pieces the size of grapes
  • 6 cloves of garlic, all thinly sliced.  You do not need to mince.
  • 3 stalks of celery, roughly sliced.
  • 3 carrots, roughly sliced. No need to peel, just discard the end.
  • 1 package of Field Roast Chipotle Sausages
  • 1 sweet potato, peeled and cut into chunks
  • 2 potatoes (gold or russet), cut into chunks. Peel if using Russet.
  • 1 head of cabbage, cut in half and core removed.
  • 1 can corn (optional)
  • Fresh Cilantro. Chopped, about 1 cup plus some extra for garnish.
  • Cumin
  • Chili powder
  • Salt
  • Pepper


You may find it easier to prep all the veggies before hand.  Or as you go.

Heat up some olive oil in a large stew pot.  If you are doing oil free, use some broth.

Saute onions for a few minutes, then add in garlic.  Garlic burns easier so it will take less time than the onions.  Carmelizing the onions and garlic will add lots of flavor, so saute until the onions start to show some browning.  Add in water as needed to not have the onion sticking to the pan.  Stir often.  Turn down heat to a simmer.

Toss in the celery, carrots.  Stir.  Add in a cup or more of water.  Continue to cook for 5 minutes.


While cooking, open sausage cases and slice thru the plastic to remove.  The sausages are a bit of a mess at this point, so be prepared to wash your hands, the knife, and the cutting board afterwards.  Slice all 4 sausages into 1/4″ thick slices.  Add to the pot and stir.

Add in sweet potatoes, potatoes, cabbage, and corn. Add in enough water to cover the ingredients in the pot.

Add in 2 tsp of Cumin.  Add 1/2 tsp chili powder.  Add 2 tsp of salt.  Add 1/2 tsp of pepper. Stir.

Add in 1 cup of fresh chopped cilantro. Stir.

Cover pot and let simmer.  Check occasionally, stir at times.  Add water if needed.  After an hour or so, taste the liquid and adjust seasonings as needed (mainly salt).  The chipotle sausages will add most of the spice flavor.

After some time, the veggies will all be soft.  The garlic has melted into the broth.  The cabbage has separated and turned soft.

Serve into bowls and garnish with cilantro.  Consider adding sliced avocado, a spoon of guacamole, fresh chopped onions, tortilla chips.  Serve with polenta, potatoes, crusty bread, rice, corn bread, warm flour tortillas.