📝 About This Recipe
This soul-warming Sopa de Legumes is the quintessential Brazilian comfort food, often referred to as 'Grandma's hug in a bowl.' It features a rich, golden broth packed with a colorful medley of garden vegetables and tender beef, thickened slightly with tiny pasta or rice. It is a nostalgic staple across Brazil, prized for its ability to nourish the body and soothe the spirit during cooler evenings.
🥗 Ingredients
The Aromatics & Protein
- 2 tablespoons Extra virgin olive oil
- 300 grams Beef chuck or stew meat (cut into 1/2-inch tiny cubes)
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 piece Bay leaf (dried)
The Vegetable Medley
- 2 medium Carrots (peeled and diced into rounds or cubes)
- 2 large Potatoes (peeled and cubed)
- 1 medium Chayote (Chuchu) (peeled, pit removed, and cubed)
- 1 cup Pumpkin or Kabocha squash (peeled and cubed)
- 1/2 cup Green beans (trimmed and cut into 1-inch pieces)
- 1 medium Zucchini (cubed)
Liquid & Finishing Touches
- 2 liters Beef or Vegetable broth (low sodium preferred)
- 1/2 cup Small soup pasta (such as Ave Maria, Stelline, or Orzo)
- to taste Salt
- to taste Black pepper (freshly cracked)
- 1/2 cup Fresh parsley and scallions (Cheiro-Verde) (finely chopped)
- 1/2 teaspoon Annatto powder (Colorau) (optional, for a golden color)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
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2
Add the cubed beef and sear until browned on all sides, about 5-7 minutes. This creates a deep flavor base for the broth.
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3
Lower the heat to medium. Add the diced onion and sauté for 3 minutes until translucent. Stir in the minced garlic and bay leaf, cooking for another minute until fragrant.
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4
If using annatto powder (colorau), stir it in now to toast lightly and release its vibrant orange hue.
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5
Add the carrots, potatoes, and pumpkin to the pot. Stir well to coat the vegetables in the aromatic oil and beef drippings.
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6
Pour in the 2 liters of broth. Increase the heat to high and bring the mixture to a boil.
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7
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes.
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8
Add the chayote (chuchu) and green beans to the pot. These vegetables cook slightly faster than the root vegetables.
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9
Simmer for another 10 minutes, then add the zucchini and the soup pasta.
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10
Cook for an additional 8-10 minutes, or until the pasta is al dente and all vegetables are tender when pierced with a fork.
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11
Taste the broth and season with salt and freshly cracked black pepper according to your preference.
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12
Remove the bay leaf. Turn off the heat and stir in the fresh parsley and scallions (cheiro-verde) to preserve their bright color and flavor.
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13
Let the soup rest for 5 minutes before serving to allow the flavors to meld together perfectly.
💡 Chef's Tips
For a thicker broth, take a ladle of the cooked potatoes and pumpkin, mash them with a fork, and stir them back into the soup. Always cut your vegetables into uniform sizes to ensure they cook evenly and look beautiful in the bowl. If you prefer a vegetarian version, omit the beef and use a rich vegetable stock with a splash of soy sauce for umami. Don't overcook the pasta; it will continue to soften in the hot broth as it sits. To store, keep in the fridge for up to 3 days; you may need to add a splash of water when reheating as the pasta absorbs liquid.
🍽️ Serving Suggestions
Serve hot in deep ceramic bowls with a side of crusty French bread or Brazilian Pão de Queijo. A drizzle of high-quality extra virgin olive oil over the top just before eating adds a luxurious finish. Pair with a glass of light-bodied red wine or a chilled Cashew fruit juice (suco de caju). Offer a small bowl of 'Pimenta malagueta' (hot pepper oil) on the side for those who enjoy a spicy kick. A sprinkle of grated Parmesan cheese on top is a common and delicious Brazilian variation.