Vegetarian Caldo de Res
Savor the comforting flavors of Vegetarian Caldo de Res, a plant-based twist on the traditional Mexican beef soup that's bursting with vibrant vegetables and aromatic spices. Loaded with hearty favorites like red potatoes, zucchini, corn on the cob, and cabbage, this vegetarian caldo is simmered in rich vegetable broth infused with garlic, onion, and bay leaves. Each bowl is finished with a sprinkle of fresh cilantro and a squeeze of lime for a bright, zesty kick. Ready in just over an hour, this warm and nourishing soup is perfect for family dinners, offering a wholesome yet flavorful option for meat-free meals. Whether you're embracing vegetarian dining or simply looking for a lighter take on a classic, this recipe delivers all the comforting charm of caldo de res without the beef.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced into thick rounds
- 2 celery stalks, chopped
- 1 medium zucchini, cut into chunks
- 3 medium red potatoes, cut into chunks
- 2 corn on the cob, cut into thirds
- 1 large tomato, chopped
- 1 cup green beans, trimmed and halved
- 8 cups vegetable broth
- 2 bay leaves
- 0.5 head cabbage, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh cilantro
- 2 lime wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the carrots and celery to the pot, stirring often, and cook for another 5 minutes until they start to soften.
Stir in the zucchini, red potatoes, corn on the cob, and chopped tomato. Cook for another 5 minutes, allowing the vegetables to begin to absorb the flavor.
Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the green beans and cabbage wedges to the pot. Season with salt and black pepper to taste. Cover and simmer the soup for 30-35 minutes, or until all the vegetables are tender.
Remove the bay leaves from the pot. Adjust the seasoning with additional salt and pepper, if desired.
Ladle the caldo into bowls and garnish with fresh cilantro.
Serve hot with lime wedges on the side for squeezing over the soup before eating.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7225 mg | 314% | |
| Total Carbohydrate | 316.5 g | 115% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 88.3 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 851 mg | 65% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 9264 mg | 197% | |
*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.
