Beef Sopa with Vegetables and Cilantro

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A hearty Salvadoran beef soup simmered with root vegetables and fresh cilantro, delivering warmth and rich traditional flavors. This Latin American-inspired beef recipe, ready in about 120 minutes, pairs beef chuck, cut into 1-inch cubes, beef broth, potatoes, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 6 cups beef broth
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 ear corn on the cob, cut into 3 pieces
• 1 cup green beans, trimmed and halved
• 1 medium white onion, chopped
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup fresh cilantro, chopped
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for about 6-8 minutes; remove and set aside.
2. Step 2: In the same pot, sauté 1 medium chopped white onion and 3 minced garlic cloves for 3 minutes until softened and fragrant.
3. Step 3: Return the beef to the pot and pour in 6 cups beef broth. Bring to a boil, then reduce to a simmer and cover; cook for 1 hour until beef is tender.
4. Step 4: Add 2 medium peeled and cubed potatoes, 2 sliced carrots, 1 ear corn cut into 3 pieces, and 1 cup trimmed and halved green beans; simmer uncovered for 30 minutes until vegetables are tender.
5. Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper; stir in 1/3 cup chopped fresh cilantro just before serving.
6. Step 6: Serve hot with lime wedges on the side to squeeze over the soup for added brightness and depth.