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Spanish Style Beef Soup


For those of you looking for a perfect cold winter soup to warm you from the inside out, This Beef Soup is your recipe!
4 from 3 votes
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Course: Soup
Cuisine: Latin American
Keyword: comfort food, Healthy,
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 462kcal


  • 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)


  • 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.



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. 


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