HOW TO MAKE SPANISH BEEF SOUP “SOPA DE CARNE DE RES”
For those of you looking for a perfect cold winter soup to warm you from the inside out, This Beef Soup is your recipe!
Print
Pin
Servings: servings
Calories: 462kcal
Ingredients
- 2 pound beef chuck (Stew meat)
- 1 ½ pound beef short rib
- 4 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cube bouillon Vegetable
- 4 large potatoes (peeled and diced)
- 2 large carrots (peeled and diced)
- 1/2 cup celery (diced)
- 1/2 cup noodles
- 2 cups butternut squash
- 2 to 3 sprig cilantro
- 3 1/3 cups water (⅓ is for the pressure cooker)
Instructions
- Season the meat with 4-5 minced garlic, 1 teaspoon of salt, and 1/2 teaspoon black pepper. or for an authentic Spanish flavor, I recommend using 2 tablespoons of my Sofrito.
- I tenderize it using a pressure cooker, add ⅓ cup water, set to meat/stew, and high pressure, cook for 20 minutes. After the meat is tenderized, release the pressure and transfer the meat to a large pot.
- Let it cook for 15 minutes or until vegetables are tender. Then, using a fork, mashed a few pieces of butternut squash and potatoes to make the broth creamier and ticker. It also provides that beautiful yellow color to the soup
- Cover the pot and let it cook for about 10 extra minutes or until your desired consistency.
Video
Notes
This beef soup is just a whole meal in itself, but in my house, a cup of fluffy white rice is part of the combo, and let’s not forget a piece of avocado Yummy :). I’m getting hungry just writing this. You can also add lime or some hot sauce for a kick.
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 10g | Protein: 46g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 153mg | Sodium: 1538mg | Potassium: 1068mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7395IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 5.5mg