Sopa Levanta Muertos
Author: Urban Paleo Chef
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
”Sopa Levanta Muertos” is spanish for “Soup that raises the dead” and is the name given to a certain kind of breakfast soup. Enjoy!
  • 6 cups water
  • 2 half-lb Chicken Thighs (frozen works just fine, but try to get organic and free-range)
  • 1 large Zucchini, chopped
  • 2 medium Carrots, chopped
  • 1 medium Sweet Potato, chopped
  • 1 small Yellow Onion, chopped
  • 1 cup Celery, chopped
  • 4-6 Crimini Mushrooms, chopped
  • 2 tablespoons Olive Oil (or Coconut Oil)
  • Spices: Fresh Basil, Italian Seasoning, Turmeric, Sea Salt
  • Optional Bones: Beef Bones, Pork Bones, Large Chicken Bones
  • Optional Veggies: Chopped Roma Tomatoes, Chopped Bell Peppers
  • Optional Spices: Chile Pepper or Paprika, Thyme, Rosemary, Ginger (fresh or powdered), Garlic (fresh or powdered)
  1. The night before: Bring the water to a boil with the chicken thighs, spices, onions and mushrooms.
  2. If you have some bones to add, add them here too.
  3. Once the water is at a boil, turn it off, cover it, and store it in the fridge overnight.
  4. In the morning: As you start to get moving in the morning, take the soup out of the fridge and put it on the stove at medium heat, covered.
  5. Add the vegetables 15-20 minutes before meal time and let it continue to cook covered until meal time.
  6. Now serve and enjoy!
This soup is great fresh for any meal of the day. But to truly make it the "Levanta Los Muertos" breakfast soup that my wife raves about, you'll need to add the bones, and let them stay in the soup for repeated refreshing of the water, vegetables, and reheating. It will be delicious, and after a few days, you'll really start to notice the additional complexity that the repeated refreshing of the ingredients into the same stock and base will bring to the meal!
Recipe by Urban Paleo Chef at