Sopa de Res con Yuca y Arroz

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty Puerto Rican beef soup with tender chunks of beef, starchy yuca, and fragrant rice, simmered in a rich tomato broth. This Puerto Rican-inspired soup recipe, ready in about 105 minutes, pairs Beef chuck, Yuca, Tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 495 calories and feeds 4, 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

• 12 oz (cut into 1-inch cubes) Beef chuck
• 1 lb (peeled, cut into 1-inch chunks) Yuca
• 2 medium (diced) Tomatoes
• 1 medium (diced) Onion
• 2 cloves (minced) Garlic
• 1 medium (sliced) Carrots
• 1/2 cup (uncooked) Rice
• 4 cups Chicken broth
• 2 tbsp (chopped) Cilantro
• 1 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Add beef cubes and sear for 4 minutes until browned on all sides, then remove and set aside.
2. Step 2: Add onion and garlic to the pot, sautéing for 2 minutes until softened. Stir in diced tomatoes and carrots, cooking for 3 minutes until tomatoes break down.
3. Step 3: Return beef to the pot, add chicken broth, and bring to a gentle simmer. Cover and cook for 1 hour, or until beef is tender.
4. Step 4: Add yuca chunks and rice to the pot, stirring to combine. Simmer uncovered for 20 minutes until yuca is tender and rice is cooked.
5. Step 5: Season with salt and black pepper, then stir in chopped cilantro. Simmer for 2 more minutes to let flavors meld, then serve hot.