Sopa de Res Recipe - Honduran Beef Soup & Veggies

Welcome to the heart of Honduran comfort food! If you're searching for an authentic, soulful recipe for beef soup with vegetables, you've found your new favorite. This isn't just any soup; it's Sopa de Res, a cherished Honduran classic that brings families together, especially on weekends. What makes our version truly Honduran? It’s all about the rich broth built from beef shank and marrow bones, loaded with unique vegetables like yuca and green banana (guineo verde), and traditionally served with fluffy white rice, warm tortillas, and a squeeze of fresh lime. Get ready to create a deeply flavorful, tender homemade beef soup that will transport your taste buds straight to Central America!

Ingredients

• 2-3 lbs bone-in beef shank
• 1-2 lbs marrow bones (optional, but highly recommended)
• 12-14 cups water (or a mix of water and low-sodium beef stock)
• Aromatics (e.g., 1 large onion, quartered; 4-6 cloves garlic, smashed; 1 green bell pepper, quartered)
• 2 ears of corn on the cob, cut into thirds (fresh or frozen)
• 1.5 lbs yuca/cassava, peeled and cut into 2-inch chunks
• 2-3 green bananas (guineo verde) or green plantains, peeled and cut into 2-inch chunks
• 1 small head of cabbage, cut into 4-6 large wedges
• 1-2 zucchini or chayote, cut into 1-inch chunks (optional medium veg)
• 1-2 large carrots, peeled and cut into 1-inch chunks (optional medium veg)
• Salt, to taste
• Fresh lime wedges, for serving
• Optional: 1 tsp achiote/annatto powder (for color)
• Optional: 1/4 cup chopped culantro (or cilantro)

Directions

1. Start the Broth: In an at least 7-8 quart stockpot, combine the beef shank, marrow bones, water (or water/stock mix), and aromatics. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to a steady, gentle simmer.
2. Skim & Simmer: As the soup simmers, foam and impurities will rise to the surface. Use a skimmer or ladle to carefully remove and discard this foam. Continue to simmer, partially covered, for 1.5 to 2 hours, or until the beef shank is tender but not falling apart. It should still offer a slight resistance when pierced with a fork.
3. Add Sturdy Vegetables: Once the beef is on its way to tender, add the corn, yuca, and green banana/plantain chunks to the pot. These denser vegetables require more cooking time. Bring the soup back to a gentle simmer and cook for another 20-30 minutes, or until the yuca and green banana are tender when pierced.
4. Add Medium Vegetables (Optional): If using, add carrots and/or chayote/potato now. Simmer for an additional 10-15 minutes, or until they are tender-crisp.
5. Add Quick-Cook Vegetables: Finally, add the cabbage wedges (and zucchini, if using) to the pot. Simmer for just 5-8 minutes, or until the cabbage is tender but still has a slight bite and bright color. You want it tender, not mushy.
6. Season & Finish: Taste the broth and season generously with salt. If using, stir in the achiote/annatto for color and culantro/cilantro for fresh flavor. The broth should be rich and well-seasoned.
7. Serve: Ladle generous portions of soup, ensuring each bowl gets tender beef, marrow (if using), and a variety of vegetables. Serve immediately with a side of white rice, warm tortillas, sliced avocado, and plenty of fresh lime wedges for squeezing over.