Vegan Caldo de Res
Warm, hearty, and bursting with vibrant flavors, this Vegan Caldo de Res is a plant-based twist on the traditional Mexican soup that’s perfect for cozy evenings or family gatherings. Packed with fresh vegetables like carrots, zucchini, cabbage, and corn on the cob, it delivers a satisfying medley of textures and rich, savory flavors with the help of smoked paprika, cumin, and soy sauce. Simmered in a robust vegetable broth, this comforting recipe is perfect for those seeking a wholesome, meat-free alternative without compromising on authenticity. Garnished with fresh cilantro and served alongside lime wedges for a zesty finish, this one-pot dish is not only nourishing but also incredibly simple to make, ready in just over an hour. Whether you’re vegan or simply exploring more plant-forward meals, Vegan Caldo de Res will delight your taste buds while remaining true to its roots.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 cloves, minced garlic
- 2 large, sliced carrot
- 3 sliced celery stalk
- 2 large, peeled and cubed potato
- 1 large, sliced zucchini
- 1 cup, trimmed and halved green beans
- 2 cut into thirds corn on the cob
- 2 medium, chopped tomatoes
- 1 small, cut into wedges cabbage
- 8 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 leaves bay leaf
- 0.5 cup chopped cilantro
- 2 quartered limes
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic. Sauté for about 5 minutes until the onion is translucent.
Stir in the sliced carrots and celery, cooking for another 5 minutes.
Add the potatoes, giving everything a good stir, and cook for 2 minutes.
Pour in the vegetable broth and add the soy sauce, smoked paprika, ground cumin, salt, and black pepper.
Toss in the bay leaves and stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Add the zucchini, green beans, corn on the cob, tomatoes, and cabbage. Stir to combine.
Continue to simmer, uncovered, for another 20 minutes until all vegetables are tender.
Remove the bay leaves and adjust seasoning with salt and pepper to your preference.
Garnish with chopped cilantro before serving.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 11765 mg | 512% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 99.3 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 9058 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
