Sopa de Res con Yuca y Arroz
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 soups ready in about 105 minutes pairs (cut into 1-inch cubes) Beef chuck, (peeled, cut into 1-inch chunks) Yuca, medium (diced) 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sopa de Res con Yuca y Arroz take to make?
Total time is about 105 minutes (20 min prep + 85 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sopa de Res con Yuca y Arroz?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (diced) tomatoes from drying out.
Can I substitute ingredients in Sopa de Res con Yuca y Arroz?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sopa de Res con Yuca y Arroz for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sopa de Res con Yuca y Arroz?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
