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Aguadito de Verduras aka Peruvian Green Soup

Aguadito de Verduras aka Peruvian Green Soup

The inspiration for today’s green vegetable soup comes from the place I am currently calling my home, Peru.  As a starting point, I used a traditional Peruvian recipe for Aguadito de Pollo which is this yummy green chicken soup filled with flavors I most often associate with the food here in Peru.

[bctt tweet=”The flavors of cilantro, chilis and lime combine in this healthy aguadito de verduras, making it a brilliant green color but also incredibly delicious.  I honestly can’t decide if it’s the color or the flavor of this soup that I enjoy the most.” username=”Lyn_Croyle”]

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Aguadito de Verduras:  The ingredients

I replaced the chicken in my version of this green vegetable soup with canary beans and loads of fresh vegetables.

Canary Beans

Canary beans are definitely available in many large city grocery stores in the United States.  They are sold by Goya and come in a canned and dried version.  In grocery stores in New York I recall they were located in the ethnic aisle or with the other legumes.

If you decide to use dried beans, I suggest cooking a batch of beans ahead of time and then using what is needed for this recipe.   Therefore, you will save a bit of time on the day you plan to eat the soup.  The beans cook best when soaked overnight or for at least 8 hours before cooking.  As a result, soaking the beans speeds up the cooking process, but also makes the beans more digestible.  Just be sure to discard the soaking water, rinse and add fresh water before cooking the beans.

Canary beans, also called mayocoba beans, may be purchased from Amazon if you are unable to locate in your local grocery store.  I recommend the dried beans, Goya Frijol Canario/mayocoba (Canary Beans) 14 Oz, but canned may also be available.

Choosing vegetables

The rest of the vegetables that appear in this green vegetable soup recipe you will likely find easily in the US and other places.  But if you can’t find something in particular, I really think you can substitute just about any vegetables.

Some other veggie ideas include green peas, turnips or fresh fava beans.  For the squash I used, zapallo loche, a squash available here in Peru.  I recommend substituting it with buttercup, delicate or butternut squash.

The flavors

The aji amarill paste is made from an orange-yellow pepper found here in Peru.  The flavor of the pepper is a bit fruit and moderately spicy.  It is used in much of Peruvian cooking, but likely isn’t found fresh outside of Peru.  However, there are prepared pastes made from the pepper which you may find in your local market or you can buy the from Amazon.  This brand, Inca’s Food Aji Amarillo Paste – Hot Yellow Pepper Paste, 7.5 Oz Jar – Product of Peru is one I have used before and highly recommend.

The rest of the flavors come from lime and cilantro which are readily accessible in most places.  I prefer the small limons they have here in Peru over the larger variety of lime more commonly found in the US, so if you can find them I highly recommend using them instead of the larger limes.  The flavor is just a bit softer than the larger limes.

This green vegetable soup goes together relatively fast and is really easy to prepare for a quick weeknight dinner or better prepare a batch on the weekend and take for your lunch during the week.  I suggest serving it with avocado toast or crusty bread.  It’s also great to add in quinoa especially if you are wanting to make it an entire meal.

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The recipe

This recipe is perfect for your weekly meal prep.  Cook it ahead on the weekend or when you have time.  To store for the week, allow it to completely cool before covering it and storing or freezing it.  I recommend transferring it to smaller, more shallow containers.  This allows the soup to cool much more quickly and safely.  It should last for up to 4-5 days in your refrigerator and up to three months in your freezer.

Aguadito de Verduras (Peruvian Green Soup with Vegetables)

This delicious, veggie packed soup has just a slight bit of spice from some peppers combined with cilantro and tons of lime juice. The result is a lovely bright flavor combined with tons of vegetables and legumes. Great to make ahead of time and freeze or store for use during the week.
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Course: Soup
Cuisine: Latin American
Keyword: healthy lunch, lunch on the go, meal prep, peruvian food, Soup, vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people
Author: Lyn Croyle


  • 4 cups of vegetable broth separated
  • 1 1/2 cups yellow potatoes peeled and cubed
  • 1 large carrots peeled and diced
  • 2 cup zapallo cut into chunks substitute with buttercup, delicata or butternut squash)
  • 1 cup corn kernels frozen and thawed or fresh
  • ¼ cup brown rice
  • 1 tsp ground cumin
  • 1 cup canary beans cooked
  • 1 cup fresh green beans cut into 1 inch pieces
  • 2 tsp olive oil
  • 1 jalapeno deseeded and finely diced
  • ½ medium red onion
  • 2 tsp aji amarillo paste
  • 3 cloves garlic minced
  • ½ bunch cilantro leaves
  • 1-3 whole limes juiced
  • 1/2 tsp salt
  • Freshly ground pepper to taste
  • Additional items for garnish: chopped cilantro, lime wedges, diced jalapeno and Aji Amarillo paste


  • In a large pot, combine 3 cups of vegetable broth, potatoes, squash, carrots, corn kernels, rice and cumin. Cook, partially covered for 20 minutes.
  • After 20 minutes add the canary beans and green beans, and cook an additional 10 minutes or until rice is done. Add an additional 1 cup of water if needed.
  • While the soup is cooking, heat oil in a skillet. When the oil is hot, add jalapenño pepper and onion and cook until softened. Add aji paste and garlic and saute for an additional 60 seconds. Remove from heat and set aside to cool a bit.
  • Once the sautéed pepper and onion mixture has cooled a bit, place it in a blender with the cilantro, lime juice and remaining cup of vegetable broth in a blender. Blend until very smooth.
  • When the rice is fully cooked, add the contents of the blender to the soup. Add ½ tsp salt or more as needed and pepper to taste to the soup.
  • Garnish with chopped cilantro and have additional lime wedges, aji paste and diced jalapeno if desired on the table for everyone to jazz it up the way they want.


Serving: 1.5cup | Calories: 256kcal | Carbohydrates: 50g | Protein: 8g | Fat: 3g | Saturated Fat: 0g | Monounsaturated Fat: 2g | Sodium: 355mg | Potassium: 913mg | Fiber: 7g | Sugar: 10g

Did you make this recipe?  I want to hear about it.  And if you share your photos on Instagram, please be sure to tag it @cookeatlivelove! I hope you will give the recipe a 5-star rating in the recipe card.

Explore More Cultural Flavors

One of my favorite ways to keep things fresh and exciting when eating more plant-based meals, is cooking foods with the flavors of different ethnic foods and cultures.  In particular, I seem to have a soft spot for Latin American foods.  In addition to the recipe for Aguadito de Verduras I shared today, here are some other recipes you can try with the flavors of Peru and Latin America.

Peruvian Vegetarian Tacu Tacu

Peruvian-Chinese Fusion: Vegetarian Lomo Saltado



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