Vegan Mexican Caldo de Res
Discover the comforting flavors of Vegan Mexican Caldo de Res, a plant-based take on the traditional Mexican beef soup that's brimming with hearty vegetables and bold spices. This vibrant recipe features a medley of carrots, celery, corn on the cob, tender russet potatoes, zucchini, and cabbage simmered in a rich vegetable broth infused with cumin, oregano, and crushed tomatoes. Textured vegetable protein (TVP) adds a satisfying, meaty texture, making it a perfect dish for vegans or anyone looking for wholesome, nutritious comfort food. Ready in just over an hour, this easy one-pot meal is ideal for feeding a crowd, and the garnishes of fresh cilantro and lime wedges tie together the vibrant flavors beautifully. Perfect for chilly evenings or a cozy family dinner, this vegan caldo is as filling as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 2 large russet potatoes, peeled and cut into chunks
- 1 medium zucchini, sliced
- 2 ears corn on the cob, cut into 2-inch pieces
- 2 cups green cabbage, chopped
- 8 cups vegetable broth
- 1 15-ounce can canned crushed tomatoes
- 2 leaves bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup TVP (textured vegetable protein), rehydrated
- 1 whole lime, cut into wedges (for serving)
- 0.5 cup fresh cilantro, chopped (for garnish)
Instructions
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 4 minutes.
Add the sliced carrots and celery to the pot and cook for another 3-4 minutes, stirring occasionally.
Stir in the chopped potatoes, zucchini slices, corn pieces, and chopped cabbage.
Pour in the vegetable broth and crushed tomatoes, stirring to combine.
Add the bay leaves, ground cumin, dried oregano, salt, and black pepper to the pot. Stir well.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the vegetables are tender.
In the last 10 minutes of cooking, add the rehydrated TVP to the pot, stirring to integrate it into the soup.
Remove the bay leaves before serving. Taste and adjust the seasoning if necessary.
Ladle the hot soup into bowls, garnishing with fresh chopped cilantro and serving with lime wedges on the side for additional flavor.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 15.2 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1653 mg | 35% | |
*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.
