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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.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Main Course, Soup
Cuisine: Latin American, latin-inspired, Mexican-inspired
Keyword: comforting, dinner, healthy, main dish, sopa de lentejas, sopa de res, soup
Servings: 6 servings

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!