Guatemalan Soup Recipe

If you’ve ever craved a hearty, flavorful, and soul-warming meal that offers a taste of authentic Central American cuisine, then you’ve landed at the right place. Guatemalan soup, often referred to as Sopa de Res (beef soup), is a beloved comfort dish that highlights the beautiful combination of fresh vegetables, tender beef, and aromatic herbs. This dish is both nourishing and satisfying, making it the perfect meal for chilly evenings or whenever you need something that feels like a warm hug in a bowl.

In Guatemala, the soup is typically made with beef shank, ribs, or sometimes oxtail, which is slow-cooked to tender perfection. It’s packed with vibrant vegetables like corn, carrots, and plantains, giving it a variety of textures and flavors that explode with every spoonful. Not only does it warm your stomach, but it also gives you a little taste of Guatemala’s rich culinary tradition.

Ready to try making it at home? Let’s dive into the recipe, break down the ingredients, and explore expert tips to help you recreate this authentic Guatemalan classic in your own kitchen.

This Guatemalan soup recipe will transport you straight to the heart of Central America. The combination of tender beef, aromatic herbs, and fresh vegetables will not only fill your kitchen with an irresistible scent but will also give you a taste of the rich flavors that define Guatemalan cooking. Here’s how to make it:

Ingredients Needed

2 lbs beef shank, oxtail, or beef short ribs – These cuts are perfect because they’re rich in flavor and become incredibly tender when slow-cooked.
1 large onion, quartered – Onion forms the foundation of the broth, adding depth and sweetness.
4 garlic cloves, smashed – A great aromatic that infuses the soup with savory notes.
2 medium carrots, peeled and cut into chunks – Adds sweetness and color to the soup.
1 plantain, peeled and sliced – A traditional ingredient in many Guatemalan dishes, plantains bring a hint of sweetness and a comforting texture.
2 ears of corn, cut into halves or thirds – The corn adds a slightly sweet and earthy flavor that contrasts beautifully with the savory broth.
3 medium potatoes, peeled and cut into chunks – Potatoes absorb the flavor of the broth and add a creamy texture.
2 zucchini, sliced into rounds – Zucchini cooks quickly and soaks up all the flavors of the soup.
1-2 tablespoons of salt (to taste) – Enhances the flavors of the beef and vegetables.
1 teaspoon of pepper – For seasoning.
1 sprig of fresh cilantro – Fresh cilantro gives the soup a hint of freshness and brightness.
2 bay leaves – Adds a mild, herby note to the broth.
Juice of 1 lime – The lime juice brings acidity to balance the richness of the broth.
Water – Enough to cover the ingredients, typically around 8 cups.

Cooking Instructions

Prepare the beef: Begin by rinsing the beef shank (or the cut of beef you’re using) under cold water. Pat it dry with a paper towel. In a large stockpot, heat a little oil over medium-high heat. Brown the beef pieces on all sides, which helps to develop a deep, rich flavor in the soup.
Build the base: Once the beef is browned, add in the onion, garlic, bay leaves, and enough water to fully cover the beef (about 8 cups). Bring to a boil, then lower the heat and simmer gently for about 1.5 to 2 hours. This slow-cooking process breaks down the beef, making it incredibly tender and infusing the broth with deep, savory flavors.
Add the vegetables: After the beef has cooked for about 1.5 hours, add the carrots, potatoes, corn, and plantains to the pot. Continue simmering for another 30-40 minutes, or until the vegetables are tender and cooked through.
Final touches: Add the zucchini, cilantro, salt, and pepper. Let the soup cook for an additional 10-15 minutes, just long enough for the zucchini to soften but not fall apart. Squeeze in the lime juice for a burst of brightness.
Serve: Ladle the soup into bowls, making sure each bowl gets a generous amount of both beef and vegetables. Garnish with extra cilantro, if desired.

Ingredient Insights

Let’s take a deeper look at why each of these ingredients is essential to this Guatemalan soup:

Beef Shank (or Oxtail/Ribs): The beef shank, with its bones and connective tissues, releases rich collagen into the broth as it cooks slowly, creating a silky, full-bodied texture. The beef itself becomes melt-in-your-mouth tender.
Plantains: Plantains are often used in Latin American cooking for their mild sweetness. When boiled, they become soft and a little sweet, balancing the savory beef and adding a touch of heartiness to the dish.
Corn: The corn in this soup adds a subtle sweetness and a rustic quality. The corn kernels absorb the flavors of the broth and become plump and juicy as they cook.
Potatoes & Carrots: These vegetables are essential for adding comfort and a starchy element to the dish. The potatoes absorb the broth, adding a creamy texture, while the carrots contribute color and natural sweetness.
Lime Juice: Guatemalan food often has a refreshing kick of acidity, and lime juice is the perfect finish for this soup. It helps to cut through the richness and balance the flavors.

Expert Tips

Use bone-in beef: For maximum flavor, make sure your beef cuts are bone-in. The marrow and bones add deep umami and richness to the broth.
Simmer gently: The key to a flavorful soup is cooking it at a low, steady simmer. Avoid boiling it rapidly, as this can make the beef tough and can cloud the broth.
Adjust seasoning to taste: While we’ve recommended 1-2 tablespoons of salt, every cut of beef and vegetable will vary in how much seasoning it needs. Always taste and adjust towards the end.
Don’t skip the lime juice: While lime may seem like an optional garnish, it actually plays an important role in balancing the flavors. Don’t underestimate how a squeeze of lime brightens up the entire dish.

Recipe Variations

There are countless ways you can personalize this soup based on availability of ingredients or personal preferences:

Vegetarian Version: Skip the beef entirely and make a vegetable-based broth with mushrooms or a mixture of root vegetables. For extra protein, add chickpeas or lentils.
Add Chilies: If you love a little heat, feel free to add a few chopped fresh chilies or a couple of teaspoons of ground chili powder to give the soup a kick.
Spices: Some variations use allspice or cumin to add a little warmth and depth to the flavor profile. A small pinch of these spices could enhance the broth beautifully.
Use Different Meat Cuts: While beef is traditional, you could substitute with pork for a different flavor profile or even chicken for a lighter version.

Final Words

Guatemalan soup is a celebration of everything that makes Central American cuisine so beloved: bold flavors, fresh ingredients, and a deep connection to family and tradition. The beauty of this dish lies not only in its simplicity but in the way it brings people together around the table. Whether you’re making it for a special occasion or just because you need a comforting meal, it’s a dish that’s sure to satisfy.

Guatemalan Soup Recipe