Colombian Green Banana Soup

Colombian green banana soup is a hearty, gently savory soup made with unripe plantains, beef, potatoes, and cilantro in a simple broth. Versions vary by region and household; this one builds flavor with a quick tomato-and-onion hogao, then simmers everything until the beef is tender and the plantain thickens the soup.

Ingredients

1¼ lb (570 g) beef chuck, cut into 1-inch (2.5 cm) cubes
2 medium unripe green plantains, about 1 lb (450 g) total, peeled and cut into ¾-inch (2 cm) pieces
2 medium Yukon Gold or yellow potatoes, about 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) cubes
1 medium carrot, about 4 oz (115 g), peeled and sliced into ¼-inch (6 mm) rounds
1 medium yellow onion, about 1 cup chopped (150 g), finely diced
2 medium ripe tomatoes, about 1½ cups chopped (270 g), finely chopped
2 cloves garlic, about 2 teaspoons minced (6 g)
1 tablespoon (15 ml) neutral cooking oil
8 cups (1.9 L) water or low-sodium beef broth, plus a little more if needed
1 teaspoon (5 g) fine salt, plus more to taste
½ teaspoon (1 g) ground cumin
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (30 g) finely chopped fresh cilantro stems, plus ¼ cup (10 g) chopped leaves for serving
2 scallions, about 2 oz (55 g), thinly sliced
1 lime, cut into wedges (optional, for serving)

Instructions

Prepare the vegetables and beef. Pat the beef dry and cut it into evenly sized cubes so it cooks at a similar rate. Peel the plantains by trimming both ends, scoring the peel lengthwise, and lifting it away in strips; green plantain skin is firm, so use a paring knife carefully if needed. Cut the plantains just before cooking, as they can darken after peeling. Keep the potatoes in a bowl of cold water if you cut them ahead, then drain them before adding to the pot.
Make a quick hogao. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion and cook for 4 minutes, stirring, until softened but not browned. Stir in the tomatoes and garlic and cook for another 4 minutes, until the tomatoes begin to collapse and the mixture looks saucy. This simple onion-tomato base is a practical version of hogao, a common Colombian seasoning mixture; it gives the broth a rounded savory flavor without requiring a specialty ingredient.
Simmer the beef. Add the beef, salt, cumin, black pepper, chopped cilantro stems, and water or broth. Stir and bring the pot to a boil, skimming off any foam that collects on the surface. Lower the heat so the soup simmers gently, partly cover, and cook for 45 minutes. Check that the beef reaches at least 145°F (63°C), the safe minimum for whole cuts under USDA FSIS guidance, using a food thermometer; keep simmering beyond that point until the pieces are becoming tender. If the liquid drops substantially, add hot water to keep the beef mostly covered.
Add the plantain. Stir in the green plantain pieces and return the soup to a gentle simmer. Cook for 15 minutes, stirring once or twice so pieces do not stick to the bottom. The plantain should be starting to soften but should still hold its shape. Avoid a hard boil, which can break up the edges before the centers are tender.
Add the potatoes and carrot. Stir in the potatoes and carrot and simmer uncovered for about 15 minutes, or until the vegetables are tender when pierced with a knife. The broth will become a little fuller as starch leaches from the plantain and potatoes. If you prefer a thicker soup, press a few softened plantain pieces against the side of the pot with the back of a spoon and stir them in; leave the rest intact for texture.
Finish and season. Stir in the sliced scallions and simmer for 5 minutes. Taste the broth and adjust the salt and pepper. Check that the beef and vegetables are tender, then ladle the soup into bowls and top with chopped cilantro leaves. Serve hot, with lime wedges if you like a bright, tangy finish.

Tips

Choose genuinely green plantains. For this soup, look for hard, green-skinned plantains with little or no yellow. They are starchy and hold together as they cook. Yellow or black-ripe plantains are sweeter and softer, so they change the flavor and can dissolve into the broth.
Use a gentle simmer. A rolling boil can make the beef tough and knock the plantain and potatoes apart. Once the pot comes to a boil, turn the heat down until small bubbles rise steadily. If your stove runs hot, move the pot partly off the burner or use a heat diffuser.
Adjust thickness at the end. Plantains vary in starchiness. If the soup is thicker than you want, add hot water or broth a little at a time. If it seems thin, mash a few cooked pieces of plantain or potato into the broth rather than adding flour or cornstarch.
Make the prep easier. Ask a butcher to cube the chuck, or cut it at home while it is cold and firm. Green plantains can be sticky when peeled; rub a little oil on your hands or use food-safe gloves, then wash your hands and knife after handling them.

Serving Suggestions

Serve the soup as a filling one-pot lunch or dinner, with a generous amount of beef, plantain, and potato in every bowl. Colombian meals are often served with rice, so a small bowl of plain white rice alongside is a natural option if you want a more substantial meal. Keep the rice separate rather than stirring it into the pot; it absorbs broth and can make leftovers overly thick.

Set out cilantro, lime wedges, and sliced scallions so everyone can finish their own bowl. A simple avocado salad or sliced ripe avocado adds a cool, creamy contrast, while a crisp green salad helps balance the soup’s soft, starchy vegetables. If you like a little heat, offer a Colombian-style ají or another fresh chile sauce at the table instead of making the whole pot spicy.

Variations

Chicken soup: Replace the beef with 1½ lb (680 g) bone-in chicken thighs or drumsticks and use water or chicken broth. Simmer until the chicken reaches 165°F (74°C) at its thickest part, checked with a food thermometer, then remove the pieces, pull the meat from the bones, and return it to the pot. The broth will taste lighter than the beef version.

Meat-free version: Leave out the beef and use vegetable broth. Add a 15-oz (425 g) can of drained white beans with the potatoes for extra substance, or add 8 oz (225 g) of diced yuca with the plantain and cook until both are tender. This is a practical adaptation rather than a claim that every regional version is vegetarian.

More traditional seasoning character: If you can find Colombian hogao, use about ¾ cup (180 g) in place of the onion, tomato, and garlic, then reduce the added salt because prepared hogao can be seasoned. If it is unavailable, the fresh tomato-and-onion mixture in this recipe is an accessible substitute; it gives a similar savory base, though the texture and exact seasoning depend on the hogao used.

Use green cooking bananas: In places where green plantains are difficult to find, firm unripe cooking bananas can work, but they may be smaller and less starchy. Start with about 1 lb (450 g) peeled fruit and check for tenderness a few minutes early. Ordinary ripe dessert bananas are not a good substitute because their sweetness and soft texture do not suit this broth.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, divided into shallow containers if the pot is large. Keep it covered in the refrigerator for 3–4 days. The plantain and potatoes continue to absorb broth as they sit, so the chilled soup will be thicker than it was on the first day; loosen it with a splash of water or broth when reheating.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. You can also microwave an individual serving in a covered, microwave-safe bowl, stirring partway through and checking the temperature in more than one spot. Freeze leftovers in airtight containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the potatoes may be softer after freezing, but the soup remains usable.

Frequently Asked Questions

Is Colombian banana soup made with regular bananas?
Usually, a soup described as green banana or plantain soup uses unripe plantains or another starchy green cooking banana, not sweet ripe dessert bananas. Plantains are firmer and less sweet, so they hold their shape and give the broth its characteristic starchy body. Because names and ingredients vary, recipes from different parts of Colombia may not be identical.

Can I make this soup without beef?
Yes. Use vegetable broth and add white beans or yuca for a meat-free variation, or use chicken for a lighter meat version. Keep the plantain and hogao-style base, and adjust the simmering time to suit the protein: beans need only to heat through if already cooked, while chicken must reach 165°F (74°C).

Why is my plantain hard after simmering?
It may have been especially large or very firm, or the pieces may have been cut thicker than the recipe specifies. Keep the soup at a gentle simmer and cook for a few more minutes, checking the center with a fork. A plantain should be tender enough to pierce but not so soft that every piece collapses.

Can I prepare the soup in advance?
Yes. The soup can be cooked a day ahead and refrigerated within 2 hours. Its broth will thicken as the vegetables absorb liquid, so add water or broth during reheating and bring the portion to 165°F (74°C). For a fresher texture, you can also make the hogao and cut the beef ahead, then peel and cut the plantains just before cooking.

What can I use instead of plantain?
A firm green cooking banana is the closest practical substitute, though the result may be less starchy and may soften sooner. If none is available, you can make a beef-and-potato soup with the same tomato, onion, and cilantro base, but it will no longer have the distinctive flavor and body of Colombian green banana soup. Avoid ripe bananas, which become sweet and mushy in the broth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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