Spanish Beef Soup with Vegetables and Rice

Spanish beef soup, often called sopa de res in Latin America, is a generous broth with tender beef, corn, root vegetables, and cabbage. Recipes vary by country and household; this version builds flavor by browning the beef, then adding vegetables in stages so they cook through without all falling apart.

Ingredients

Use a heavy pot with a lid and cut the beef into evenly sized pieces so they become tender at about the same time. Yuca, also called cassava, is a traditional starchy addition; frozen peeled yuca is a convenient option, and it works just like fresh once thawed. If you cannot find it, use extra potato, though the soup will be less pleasantly firm and starchy.

2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) chunks
1 tbsp (15 ml) neutral oil
1 medium yellow onion, diced, about 1 cup (150 g)
4 garlic cloves, minced, about 1 tbsp (12 g)
2 medium tomatoes, diced, about 2 cups (300 g)
2 celery stalks, sliced, about 1 cup (100 g)
10 cups (2.4 L) water or unsalted beef broth, plus a little more if needed
2 bay leaves
1 tsp (1 g) dried oregano
½ tsp (1 g) ground cumin
2 tsp (12 g) kosher salt, divided, or to taste
½ tsp (1 g) ground black pepper
2 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces, about 2 cups (260 g)
1 lb (450 g) yuca, peeled, woody core removed, and cut into 2-inch (5 cm) pieces
2 ears corn, husked and each cut into 3 pieces, about 1 lb (450 g)
1 lb (450 g) Yukon Gold or other waxy potatoes, cut into 1½-inch (4 cm) chunks
1 chayote, peeled, seeded, and cut into chunks, about 12 oz (350 g)
3 cups (200 g) sliced green cabbage
½ cup (15 g) chopped fresh cilantro, plus more for serving
1 lime, cut into wedges, for serving
Cooked white rice, optional, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; this helps it brown rather than steam. Cut the onion, garlic, tomatoes, celery, carrots, yuca, corn, potatoes, chayote, and cabbage as listed. If using frozen yuca, thaw it and drain away excess water. Keep the vegetables separate because they go into the pot at different times.
Brown the beef. Heat the oil in a large Dutch oven or heavy soup pot over medium-high heat. Season the beef with about 1 teaspoon of the salt and the black pepper. Brown it in a single layer, working in batches if necessary, for about 8 to 10 minutes total, turning the pieces so several sides develop a deep brown color. Crowding the pot traps steam and makes browning harder. Transfer the beef to a plate; leave the browned bits and a thin film of fat in the pot.
Build the soup base. Reduce the heat to medium. Add the onion and celery and cook for 3 minutes, stirring and scraping up the browned bits. Stir in the garlic, tomatoes, oregano, cumin, bay leaves, and remaining 1 teaspoon of salt. Cook for 2 minutes, until the tomatoes begin to soften and the garlic smells fragrant.
Simmer the beef. Return the beef and any juices on the plate to the pot. Pour in the water or broth and bring it to a gentle boil, skimming off any gray foam that collects on top. Reduce the heat to maintain a steady, quiet simmer, cover partially, and cook for 65 minutes. Avoid a hard boil, which can make the broth cloudy and the meat less tender. Check that the largest piece reaches the USDA FSIS safe minimum internal temperature for whole cuts of beef, 145°F (63°C) with a 3-minute rest; continued simmering makes it tender beyond that minimum.
Add the slow-cooking vegetables. Stir in the carrots, yuca, and corn. Bring the soup back to a gentle simmer and cook for 20 minutes. Keep the pieces submerged as much as possible, turning them gently once if needed. Yuca is ready when a fork slides into it easily, and its edges may begin to look slightly fluffy.
Add the potatoes and chayote. Add the potatoes and chayote and simmer for another 15 minutes, or until both are tender when pierced with a fork but still hold their shape. If the broth has reduced more than you like, add hot water a little at a time. Taste the broth before adding more salt, especially if you started with salted beef broth.
Finish with cabbage and cilantro. Stir in the cabbage and cook for 5 minutes, just until it softens but remains recognizable. Remove the bay leaves, stir in the cilantro, and taste the broth. Add more salt or pepper if needed. Let the pot stand for 5 minutes off the heat so the broth settles and is easier to serve.
Serve hot. Divide beef, corn, yuca, potatoes, and other vegetables among deep bowls, then ladle broth over them. Offer lime wedges and extra cilantro at the table, with cooked rice on the side if you like.

Tips

Choose the right beef. Chuck is well suited to a long, gentle simmer and is easy to portion. Beef shank can also be used for a richer, more gelatinous broth; it may need extra simmering time, so judge tenderness rather than relying only on the clock. Trim only large, hard pieces of fat, as a little marbling adds flavor.
Keep the simmer gentle. A few small bubbles are enough. A vigorous boil can break up the vegetables, agitate the broth, and cause liquid to evaporate too quickly. If the pot seems to be boiling hard, lower the heat and partly cover it.
Use frozen yuca if fresh is unavailable. Frozen peeled cassava is widely sold in Latin American and Caribbean grocery stores. Check the pieces for any tough, fibrous core after thawing and remove it. If you substitute extra potato, add it with the other potatoes because it does not need the earlier cooking time yuca does.
Keep vegetable pieces substantial. Small pieces cook quickly and can disappear during the long simmer. Cutting the roots into chunks around 1½ to 2 inches helps them stay intact and makes each serving easier to eat.

Serving Suggestions

Serve this soup in wide, deep bowls so each portion gets broth as well as a good mix of beef and vegetables. A scoop of plain white rice is a familiar accompaniment in many versions of sopa de res; serve it in the bowl or in a separate dish so it does not absorb all the broth in the pot. Warm corn tortillas or crusty bread are useful for scooping up the last of the broth.

Put lime wedges, chopped cilantro, and a small dish of sliced chile or hot sauce on the table for diners to season their own portions. A squeeze of lime brightens the rich broth, while extra cilantro adds a fresh herbal note. Because the soup is filling, a simple side salad or sliced avocado is plenty if you want another dish.

Variations

Adjust the vegetables to your region or market. Chayote and yuca are common in many Latin American versions, but the mix is not fixed. Green plantain, green beans, pumpkin, or additional corn can appear in other household preparations. Add firm vegetables with the yuca and carrots; add softer vegetables later so they do not overcook. Pumpkin, for example, may need only the final 10 to 15 minutes.

Make the broth more tomato-forward. Add one extra diced tomato or stir in 1 tablespoon (15 g) tomato paste with the aromatics. The soup will taste rounder and slightly sweeter, with a deeper red-gold broth. For a cleaner, lighter broth, skip the added paste and use water instead of beef broth.

Choose a different cut or leave out the rice. Bone-in beef shank adds body, while short ribs make the broth richer and more substantial; either may need a longer simmer than chuck. If you want a soup with fewer starches, omit the rice and use a smaller amount of yuca or potato. The soup remains satisfying because it already contains beef, corn, and several vegetables.

Change the herbs and seasoning at the table. Cilantro is a common finishing herb, but some cooks prefer a little chopped parsley or mint. These give a different, less specifically Latin American flavor. Add herbs after cooking rather than simmering them for the full time, so their aroma stays fresh.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. If possible, store rice separately so it does not soak up the broth; keep the soup and rice covered and chilled. For easier reheating, divide the soup into meal-size portions rather than cooling one deep, hot pot on the counter.

Reheat soup on the stove over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). Check the center of a large piece of beef with a food thermometer, and bring the broth back to a gentle simmer. In a microwave, cover the bowl loosely, pause to stir and rearrange the solids, and continue heating until the entire portion reaches 165°F (74°C). Add a splash of water if the broth has thickened or reduced.

For longer storage, freeze the cooled soup in freezer-safe containers for up to 2 to 3 months for best quality, leaving a little room for expansion. Potatoes and yuca may soften after thawing, but the soup will still be usable. Thaw it in the refrigerator and reheat to 165°F (74°C); do not thaw it on the counter.

Frequently Asked Questions

Is Spanish beef soup from Spain?

The name can refer to different dishes, but this recipe is modeled on sopa de res, a home-style beef and vegetable soup found in many Latin American countries. It is not one single standardized recipe, and ingredients vary by region and family. The Spanish-language name does not mean every version comes from Spain.

Can I make this soup without yuca?

Yes. Use an equal weight of extra potatoes, or add chunks of green plantain if you can find them. Potatoes give a softer, more familiar texture; plantain adds a firmer bite and a mild sweetness. Add potatoes at the later stage in the instructions, while plantain can go in with the carrots and corn.

Why is my beef still tough?

It probably needs more time at a gentle simmer. Toughness in chuck usually means its connective tissue has not softened enough, rather than that it has cooked too long. Keep the pot covered partially and check again in 15-minute increments. If the liquid is boiling rapidly, lower the heat so the beef can tenderize without the vegetables breaking apart.

Can I prepare the soup a day ahead?

Yes. Cool and refrigerate it within 2 hours, then reheat the next day to 165°F (74°C). The broth often tastes more developed after resting overnight, though the vegetables will be softer after reheating. For the firmest vegetables, you can cook the beef and broth ahead, chill them safely, then add freshly prepared vegetables while reheating.

Can I use beef broth instead of water?

Yes, unsalted or low-sodium beef broth gives the soup a fuller beef flavor. If your broth is salted, reduce the added salt at first and adjust it near the end. Water makes a lighter broth and lets the browned beef, tomatoes, herbs, and vegetables provide the main flavor.

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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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