Vegetarian Mexican Caldo de Res

Indulge in a comforting bowl of Vegetarian Mexican Caldo de Res, a plant-based twist on the traditional Mexican beef soup. Brimming with vibrant, nutrient-packed vegetables like zucchini, cabbage, potatoes, and carrots, this hearty soup is simmered in a flavorful broth infused with aromatic spices such as cumin, oregano, and bay leaves. Perfectly balanced with fresh cilantro and a squeeze of zesty lime, this dish offers a warm, satisfying meal that’s both wholesome and easy to prepare. Whether served as a hearty main course or a light starter, this vegetarian soup is a delicious homage to Mexican cuisine that’s sure to please both vegetarians and omnivores alike. Ready in just over an hour, it’s the ideal dish for a cozy weeknight dinner or a flavorful addition to your meal rotation.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 2

Stir in the minced garlic, and cook for another 1 minute until fragrant.

Step 3

Add the sliced carrots and celery, and continue to sauté for about 5 minutes until slightly softened.

Step 4

Add the chopped zucchini, cubed potatoes, and yellow squash, stirring well to combine with the softened onions and garlic.

Step 5

Introduce the chopped tomatoes, and let them cook until they start to release their juices, about 3 minutes.

Step 6

Pour in the vegetable broth and water, and stir in the dried oregano, ground cumin, bay leaves, salt, and black pepper.

Step 7

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.

Step 8

Add the chopped green cabbage to the pot and simmer for an additional 10 minutes until the cabbage is tender.

Step 9

Remove the bay leaves and stir in the fresh cilantro.

Step 10

Serve the caldo de res hot, with lime wedges on the side for squeezing over the soup to taste.

Nutrition Facts

Serving size	(4932.3g)

Amount per serving	% Daily Value*
Calories	1844.9

Total Fat 50.4g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 9617.0mg	0%
Total Carbohydrate 320.5g	0%
Dietary Fiber 68.1g	0%
Total Sugars 86.3g
Protein 67.4g	0%

Vitamin D 0IU	0%
Calcium 971.0mg	0%
Iron 25.3mg	0%
Potassium 10086.7mg	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: 13.4%

Carbs: 63.9%