Sopa Verde de Res con Lentejas
This Sopa Verde de Res con Lentejas is a hearty, comforting beef and lentil soup simmered in a vibrant green herb broth. Made with tender beef shank, fresh herbs, and veggies, it’s nourishing, flavorful, and perfect for cozy family meals.
Equipment
Ingredients
For the broth:
- 2 lbs bone-in beef shank
- 1 lb beef soup bones
- 16 cups water
- 2 bay leaves
- Big pinch of salt
- 1 small onion, chopped
- 4 garlic cloves, minced
For the soup:
- 1/4 bunch fresh cilantro
- 1/4 cup fresh parsley
- 1 large handful fresh spinach
- 1 cup green or brown lentils, rinsed
- 1 large red potato, chopped into bite-sized pieces
- 1 large carrot, chopped into bite-sized pieces
- 1 large zucchini, chopped into bite-sized pieces
- 1 red bell pepper, chopped into bite-sized pieces
- 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp beef bouillon
- Salt and black pepper, to taste
For serving
- For Serving
- Lime wedges
- Chopped fresh cilantro
- Chopped white onion
- Ground cotija, optional
Instructions
- In a large pot, combine the beef, bones, water, bay leaves and salt. Bring to a boil, then reduce to a simmer.
- Simmer for 2 – 2 1/2 hours, or until the meat is fork tender, skimming any foam or impurities from the surface. Add a little more water as needed in case a little too much has boiled off. No need to shred the beef once it’s tender – as it continues to cook, it’ll begin to break away into bite-sized pieces on it’s own.
- In a blender, combine the cilantro, spinach, parsley, and about 2 cups of the beef broth. Blend until smooth and vibrant green, then add this mixture to the pot of soup along with the onion and garlic.
- Season with cumin, oregano, onion powder, garlic powder, bouillon, salt, and black pepper, then add the lentils and bring them to a boil and reduce to a simmer. Allow them to simmer for 15 minutes, then add the potatoes and carrots and allow to simmer for another 10 minutes.
- Add the zucchini and bell pepper and cook for a final 5 minutes, or until all the vegetables and lentils are tender but not mushy.
- Serve the soup hot in bowls and top with fresh chopped cilantro, chopped onion, ground cotija cheese and a squeeze of lime juice. Enjoy!
Notes
• Skim the broth during the first hour for a cleaner, clearer flavor.
• Cut vegetables evenly so they cook at the same rate.
• This soup tastes even better the next day as flavors deepen!
• Cut vegetables evenly so they cook at the same rate.
• This soup tastes even better the next day as flavors deepen!
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