Vegetarian Mexican Caldo de Res
This Vegetarian Mexican Caldo de Res is a vibrant, plant-based twist on the traditional beef soup, brimming with the bold and comforting flavors of Mexico. Packed with hearty vegetables like zucchini, potatoes, carrots, and cabbage, simmered in a fragrant broth infused with oregano, cumin, and bay leaves, this wholesome soup is a nourishing, one-pot meal perfect for chilly days or anytime you crave a healthy, flavorful dinner. The addition of fresh cilantro at the end adds a burst of brightness, while a squeeze of lime enhances its zesty depth. Ready in just over an hour, this recipe is an excellent way to enjoy a vegan-friendly version of a beloved classic while staying true to the essence of Mexican cooking. Whether served as a main dish or alongside warm tortillas, it’s a satisfying, crowd-pleasing option for cozy family meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 medium garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 2 medium zucchini, chopped
- 2 medium russet potatoes, peeled and cubed
- 1 medium yellow squash, chopped
- 3 medium tomatoes, chopped
- 1 small green cabbage, chopped
- 8 cups vegetable broth
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 whole bay leaves
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 2 whole lime, cut into wedges
Instructions
Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, and cook for another 1 minute until fragrant.
Add the sliced carrots and celery, and continue to sauté for about 5 minutes until slightly softened.
Add the chopped zucchini, cubed potatoes, and yellow squash, stirring well to combine with the softened onions and garlic.
Introduce the chopped tomatoes, and let them cook until they start to release their juices, about 3 minutes.
Pour in the vegetable broth and water, and stir in the dried oregano, ground cumin, bay leaves, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes until the vegetables are tender.
Add the chopped green cabbage to the pot and simmer for an additional 10 minutes until the cabbage is tender.
Remove the bay leaves and stir in the fresh cilantro.
Serve the caldo de res hot, with lime wedges on the side for squeezing over the soup to taste.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9617 mg | 418% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 86.3 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 971 mg | 75% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 10087 mg | 215% | |
*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.
