Ingredients
Here’s what goes into this hearty Sopa de Fideo and why each ingredient matters.
- ½ lb ground beef — Adds savory flavor and turns the noodle soup into a more substantial meal.
- 1 cup fideo or vermicelli noodles — Thin noodles that become especially flavorful after being toasted until golden.
- 2 medium potatoes, peeled and diced — Add hearty texture and become tender as they simmer in the broth.
- ½ cup cooked pinto beans or black beans — Bring creamy texture and additional substance to the soup.
- 1 small onion, chopped — Creates an aromatic foundation and adds subtle sweetness.
- 2 garlic cloves, minced — Adds plenty of savory garlic flavor.
- 1 large tomato, chopped — Breaks down during cooking and adds fresh tomato flavor to the broth.
- 4 cups beef broth or water — Forms the soup base. Beef broth creates a richer flavor, while water keeps things lighter.
- 1 teaspoon cumin — Adds warm, earthy flavor that complements the beef and beans.
- 1 teaspoon oregano — Provides an aromatic herbal note.
- 1 tablespoon vegetable oil — Used to toast the fideo until beautifully golden.
- Salt and black pepper, to taste — Enhance and balance the other ingredients.
- Fresh cilantro — Adds a fresh, bright finish.
- Lime wedges, optional — A squeeze of lime provides acidity that brightens the rich broth.
How to Make Sopa de Fideo con Papas, Frijoles y Carne Molida
This comforting soup is easy to prepare and requires only one large pot.
Instructions
Heat a large soup pot or Dutch oven over medium heat.
Add the ground beef and season lightly with salt and black pepper.
Cook for approximately 5–7 minutes, breaking the meat into small crumbles as it cooks.
Once completely browned, transfer the beef to a plate and set aside.
If there’s excessive grease remaining in the pot, carefully drain it before continuing.
Add 1 tablespoon vegetable oil to the same pot.
Add the dry fideo noodles and cook over medium heat for approximately 3–4 minutes, stirring frequently.
The noodles should become evenly golden without burning.
Once toasted, transfer them to a bowl and set aside temporarily.
Add the chopped onion to the same pot.
Cook for approximately 3 minutes, stirring occasionally, until it begins to soften.
Add the minced garlic and stir until fragrant.
Add the chopped fresh tomato.
Cook for another 2–3 minutes, stirring occasionally, until the tomato begins breaking down and releasing its juices.
This creates a simple, fresh tomato base for the soup.
Add the diced potatoes, cumin, oregano, and a small pinch of salt.
Stir briefly to coat the potatoes in the tomato and seasonings.
Pour in 4 cups of beef broth or water.
Stir everything together and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and gently simmer for approximately 10 minutes, or until the potatoes are beginning to become tender.
Return the cooked ground beef to the pot.
Add the cooked pinto or black beans and toasted fideo noodles.
Stir gently to distribute everything throughout the broth.
Continue simmering for another 5–7 minutes, or until the fideo noodles are tender and the potatoes are fully cooked.
Keep an eye on the consistency because fideo absorbs broth quickly.
If the soup becomes thicker than you’d like, add a little additional hot broth or water.
Taste the finished soup.
Add additional salt, black pepper, cumin, or oregano if necessary.
Remember that the amount of salt needed will depend largely on whether you used salted beef broth or water.
Ladle the hot soup into bowls.
Sprinkle generously with fresh chopped cilantro and serve with lime wedges.
A squeeze of fresh lime just before eating adds a bright contrast to the rich beef and tomato broth.
Serve with warm corn or flour tortillas if desired.
- Prep Time: 15 minutes
- Cook Time: About 30 minutes