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A bowl of Caribbean Beef Veggies Rice Soup.
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Caribbean Beef, Veggies and Rice Soup

This Caribbean soup is chock full of flavor. Latin spices, beef, veggies and rice make it very filling and a perfect way to feel that Caribbean island vibe.
Prep Time30 mins
Cook Time1 hr 30 mins
Course: dinner, lunch, Main Course, Soup
Cuisine: Caribbean, Dominican
Keyword: asopao, beef and vegetable soup, beef soup, best soup ever, caribbean rice soup, caribbean soup, dominican soup, how to make dominican soup, rice soup, sopa dominicana, sopa latina, soup, vegetable soup
Servings: 10 people

Ingredients

  • 1 pack short ribs mine had 6 (shank center is another option)
  • 2 lbs beef stew meat cubed
  • 1/3 cup olive oil to sear meat
  • 2 tbsp olive oil to sear and brown garlic
  • 1 garlic head no peeling needed
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • Water as you cook, you will add more and more, start with covering beef (follow instructions)
  • 2 tbsp adobo
  • 1 tbs tomato paste
  • 2 chicken bullion cubes
  • 1/2 cup peppers sliced thinly, we used green and yellow
  • 1/2 medium yellow onion peeled but not chopped or sliced. Half whole.
  • 2 potatoes peeled and cubed into 1 inch pieces
  • 1 carrot large, peeled and cut into 1 inch cubes
  • 2 celery stalks cut into 1/2 inch slices
  • 1 cup yucca peeled and cut into 1 inch chunks
  • 2 corn on the cob cut into 5 pieces
  • 1/4 cup long grain rice
  • 1 lime it's juice
  • 1 cilantro bunch
  • 1 zucchini chopped into 1 inch cubes

Instructions

  • Prep! Yes, lots of prepping here but I promise it's so worth it!
  • Chop all vegetables.
  • Over medium high heat, in a large pot, heat olive oil.
  • Add the beef. We will cook until all liquid evaporates and we sear the beef. Should be about 10 to 15 minutes.
  • While the meat sears, in a small skillet, add olive oil over medium high heat and place an entire head of garlic, no peeling needed. We are going to sear it for about 5 minutes until it gets a light golden brown. Making sure to flip it around frequently.
  • While beef is searing, add pepper and salt and continue to sear.
  • Once beef is seared and there is no liquid left, just it's own fat (oil), add enough water to cover all the beef.
  • Add the head of garlic you just seared, peppers and onion into the beef and water.
  • Cover and cook over medium high heat until the beef is tender. If using short ribs, it could take up to 45 minutes to an hour. Add water if you notice water is evaporating too much and not fully covering the beef.
  • Once the beef is tender, add 3 to 4 cups of water to the pot. The more liquidy to like your soup the more water you can add but I suggest 4 cups at the most. Adjust as you go.
  • Bring to a boil again.
  • Once water is boiling, add adobo, tomato paste, chicken bullion, potatoes, carrots, celery, yucca, corn and rice.
  • Bring to a boil. and cook about 10 more minutes after it boils.
  • Add lime juice and cilantro.
  • Add more water if you feel the soup needs it.
  • Add zucchini and cook until the zucchini is tender.
  • Taste the soup. You can add a bit more adobo if you'd like a more intense flavor.
  • Enjoy!

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