Vegan Mexican Caldo de Res

This Vegan Mexican Caldo de Res is a plant-based twist on the traditional hearty soup, brimming with vibrant vegetables and bold, aromatic spices. Perfectly balanced with tender chunks of potatoes, zucchini, corn on the cob, and cabbage, this comforting dish gets an extra nutrient boost from rehydrated TVP (textured vegetable protein), which mimics the texture of beef. Simmered in a savory broth infused with cumin, oregano, and crushed tomatoes, this recipe delivers authentic Mexican flavors while remaining completely vegan. Serve this warming soup with fresh cilantro and lime wedges for a zesty, refreshing touch. Whether you're seeking a satisfying vegan dinner or looking to explore plant-based adaptations of classic dishes, this Vegan Caldo de Res is sure to impress!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Add the sliced carrots and celery to the pot and cook for another 3-4 minutes, stirring occasionally.

Step 3

Stir in the chopped potatoes, zucchini slices, corn pieces, and chopped cabbage.

Step 4

Pour in the vegetable broth and crushed tomatoes, stirring to combine.

Step 5

Add the bay leaves, ground cumin, dried oregano, salt, and black pepper to the pot. Stir well.

Step 6

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.

Step 7

In the last 10 minutes of cooking, add the rehydrated TVP to the pot, stirring to integrate it into the soup.

Step 8

Remove the bay leaves before serving. Taste and adjust the seasoning if necessary.

Step 9

Ladle the hot soup into bowls, garnishing with fresh chopped cilantro and serving with lime wedges on the side for additional flavor.

Nutrition Facts

Serving size	(4537.4g)

Amount per serving	% Daily Value*
Calories	2369.6

Total Fat 54.9g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 7693.7mg	0%
Total Carbohydrate 408.4g	0%
Dietary Fiber 78.5g	0%
Total Sugars 102.4g
Protein 106.3g	0%

Vitamin D 0IU	0%
Calcium 1012.0mg	0%
Iron 29.8mg	0%
Potassium 11584.0mg	0%

*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.

Source of Calories

Fat: 19.4%

Protein: 16.7%

Carbs: 64.0%