Vegetarian Caldo de Res

Discover the warm, comforting flavors of Vegetarian Caldo de Res, a plant-based twist on the traditional Mexican soup. Packed with vibrant seasonal vegetables like zucchini, carrots, potatoes, and green beans, this hearty recipe is simmered in a rich vegetable broth infused with garlic, onions, and aromatic bay leaves. A medley of corn on the cob, cabbage, and fresh cilantro adds layers of sweetness, crunch, and herbaceousness to every spoonful. Simple yet satisfying, this wholesome soup is perfect for chilly evenings or whenever you're craving a nourishing meal. Serve it hot with a squeeze of tangy lime juice for a bright and zesty finish. Quick to prepare with only 20 minutes of prep and easy to customize, this Vegetarian Caldo de Res is a delicious, healthy comfort food that everyone will enjoy!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Add the carrots and celery to the pot, stirring often, and cook for another 5 minutes until they start to soften.

Step 3

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.

Step 4

Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 5

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.

Step 6

Remove the bay leaves from the pot. Adjust the seasoning with additional salt and pepper, if desired.

Step 7

Ladle the caldo into bowls and garnish with fresh cilantro.

Step 8

Serve hot with lime wedges on the side for squeezing over the soup before eating.

Nutrition Facts

Serving size	(4013.8g)

Amount per serving	% Daily Value*
Calories	1850.2

Total Fat 49.8g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 7224.9mg	0%
Total Carbohydrate 316.5g	0%
Dietary Fiber 63.9g	0%
Total Sugars 88.3g
Protein 66.7g	0%

Vitamin D 0IU	0%
Calcium 851.3mg	0%
Iron 21.5mg	0%
Potassium 9263.6mg	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: 22.6%

Protein: 13.5%

Carbs: 63.9%