Vegan Mexican Caldo

aka Caldo De Chickpeas


I’m sorry I’ve been so flaky with posting. Life is crazy, yes, but everyone’s lives are always crazy. I’m no different.

It’s not the lack of time, but rather the lack of good words.  I had a huge slip in the past week or so, and I felt worse that I’ve felt in a long time. Mad. Exhausted. I didn’t run, I couldn’t walk down the grocery store aisle, even.

Not for lack of physical ability.

I’d been feeling fine, and for no reason at all I didn’t feel fine anymore.  Well, there was a reason, but I think that was merely a straw and not the true bulk of …. of…. of whatever.  Still, I was angry at the straw. The straw hadn’t meant to harm, but had harmed nonetheless.

This is probably too much for a blog post about soup. I have been feeling a little better this week and am focusing on getting back into a healthy routine. Or at least a routine.


Ahem, onto the soup.

I wanted something classic and comforting, but healthy and light.  Any abuela worth her salt (con limón) knows that Caldo de Pollo is textbook Mexican comfort food. Although every home chef has their own variation, the basic elements are chicken in bone stock, rice, a bit of pepper. And a mirepoix of sorts with huge chuncks of carrots instead of finely diced ones. If it has little pea-sized carrot bits, it’s not caldo. You can, however, have an awesome Caldo without the Pollo.


I have finally joined the mass obsession with chickpeas. I get it now. I need to start soaking them instead of buying them in cans because our recycling is getting ridiculous. We don’t have curbside pickup, which means we usually get a pretty big pile before one of us draws the short straw to drive it in.

Kidding. I always make Jason do it.

This soup is incredibly simple and cheap, with ample servings of iron and protein. I generous lemon squeeze and a chopped up jalapeno give it a bright peppy edge. Despite its Mexican influences, this isn’t a bad soup to eat with chopsticks aside your spoon. They make the spinach easier to pick up.

But if you lost your chopsticks down the garbage disposal, or accidentally threw it out with the leftovers or whatever, a fork is fine too. We’re humans. We adapt, right?

Vegan Mexican Caldo

Total Time: 30 minutes

Yield: 2 main servings, or 4 side servings

Vegan Mexican Caldo


  • 8 to 10 oz of carrots
  • 1 garlic clove, minced
  • 1/2 white onion, minced
  • 1 bay leaf
  • 1 can drained chickpeas
  • 8 oz fresh spinach
  • 3 cups of vegetable broth
  • salt to taste
  • a few cilantro sprigs
  • juice of 1 lemon
  • 1 jalapeno


  1. Chop up the carrots into chunks. Not little chunks.
  2. Place the carrots, the onion, the bay leaf, the garlic clove, and about 1/2 cup of the broth in a medium saucepan. Cover, cook over medium-high heat for about 8-10 minutes, until carrots soften. Reduce heat to medium.
  3. Slice the jalapeno and add it to the soup along with the chickpeas and the rest of the broth
  4. Allow the soup to re-heat, about 5-7 minutes
  5. Add the lemon juice, turn off the heat, and add the spinach. The spinach will wilt quickly.
  6. Garnish with cilantro, serve with love and tortillas.
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Black and Green Soup with Mini Quesadilla Croutons

Everybody has a few weird eating habits. For example, BGE really, really, really REALLY likes crackers in his soup. He’ll crumble an entire sleeve of saltines into soup and mix it up until it resembles savory oatmeal. He got the habit from his dad. BGE’s dad will always tell BGE’s mom, “Welp, you knew who I was before you married me!”

BGE likes to use that line every time I tease him about the crackers. “Welp, you know who you’re marrying!” And then he’ll rip open another sleeve of saltines. I rarely bother to make soup if there’s no saltines in the house.

This is one of those exceptions. This soup is topped with tiny quesadillas, which one-ups saltines any day. It’s just spicy enough without being overpowering. And it’s full of tomatillos, which are full of potassium, which, as we’ve all heard a million times, prevent cramping. (off topic — if you do get a lot of leg cramps when you run, bring a salt packet or two with you. BGE used to get the worst cramps when he ran long distances. He figured out that he was hydrating well enough, but not replacing the sodium he was sweating out. He always has some salt tabs with him when he bikes or runs, and it’s helped him immensely.)

What are your food quirks?

Black and Green Soup with Mini Quesadilla Croutons

Yield: Serves 2 main meal or 4 for appetizer

Black and Green Soup with Mini Quesadilla Croutons


  • for the soup
  • 5 medium tomatillos, husks removed.
  • 1/4 of a medium onion
  • 1 big garlic clove
  • 2 dried chiles de arbol
  • 1 small handful of kale
  • 1 1/2 cans of black beans, drained
  • 3 cups of veggie broth, divided
  • for the croutons
  • 4 corn tortillas
  • 1 1/4 cups of shredded sharp cheddar
  • additional toppings
  • cilantro
  • avocado


    for the soup:
  1. Cut the tomatillos into quarters.
  2. Put the tomatillos, onion, garlic, and chiles in a saucepan with one cup of the broth. Cook over medium heat for about ten minutes.
  3. Remove from heat, add kale, and puree with a hand blender.
  4. Return to medium heat and add remaining broth, along with black beans. Cook an additional 10 minutes. Remove from heat and serve with quesadilla croutons, cilantro, and avocado.
  5. for the croutons:
  6. Lay two of the tortillas side by side on a baking sheet. Cover with cheese and another tortilla
  7. Broil for 3-4 min, then flip and broil an additional 2 mins. As always with the broiler, watch to make sure they don't burn.
  8. Remove from heat and allow to cool. You want the cheese completely congealed before you make the croutons.
  9. Once the cheese has congealed, use a clean pair of scissors to cut little circles out of the big quesadillas.


You can find dried arbol chiles as some supermarkets or at every single bodega. If you can't find these chiles, you can probably substitute with one adobo chile out of a can.

adapted from Annie’s Mom’s green salsa