Name: Sopa de Fideo with Ground Beef and Beans
Ingredients: 1 lb lean ground beef — Makes the soup hearty and adds rich, savory flavor without making the broth excessively greasy.; 7 oz fideo noodles or broken vermicelli — These thin noodles are the signature ingredient. Toasting them before simmering adds wonderful flavor.; 1 can (15 oz) pinto beans, drained and rinsed — Add creamy texture and make the soup even more filling.; 2 medium russet potatoes, peeled and diced — Become soft and tender as they simmer while naturally adding body to the broth.; ¼ yellow onion, finely chopped — Provides an aromatic savory base for the ground beef.; 2 cloves garlic, minced — Adds fresh garlic flavor to the tomato mixture.; 4 Roma tomatoes, roughly chopped — Form the fresh tomato base of the soup.; 2 tablespoons tomato paste — Concentrates the tomato flavor and gives the broth additional richness.; 6 cups beef broth or chicken broth — Creates the soup base and provides enough liquid for cooking the potatoes and fideo.; 1 tablespoon vegetable oil — Helps brown the beef and toast the noodles.; 1 teaspoon ground cumin — Adds warm, earthy flavor.; 1 teaspoon dried Mexican oregano — Brings aromatic herbal flavor that complements the tomatoes and beef.; 1 teaspoon chili powder — Adds warmth, color, and mild chile flavor.; ½ teaspoon garlic powder — Reinforces the fresh garlic and distributes savory flavor throughout the broth.; ½ teaspoon black pepper — Adds gentle warmth.; ½ teaspoon salt, or to taste — Enhances all the other flavors. Adjust according to the saltiness of your broth.; 1 small jalapeño, finely chopped, optional — Adds fresh chile flavor and extra heat.; 1 bay leaf — Adds subtle aromatic depth while the soup simmers.; Fresh cilantro — Adds freshness and color.; Lime wedges — Bright acidity balances the rich beef and tomato broth.; Queso fresco — Adds a creamy, salty finish.; Diced avocado — Provides cool, creamy contrast.; Chopped onion — Adds fresh crunch and sharpness.; Warm corn or flour tortillas — Perfect for serving alongside the hot soup.

Ingredients

Scale

Here’s everything you’ll need to make this hearty beef and bean fideo soup and why each ingredient matters.

1 lb lean ground beef — Makes the soup hearty and adds rich, savory flavor without making the broth excessively greasy.
7 oz fideo noodles or broken vermicelli — These thin noodles are the signature ingredient. Toasting them before simmering adds wonderful flavor.
1 can (15 oz) pinto beans, drained and rinsed — Add creamy texture and make the soup even more filling.
2 medium russet potatoes, peeled and diced — Become soft and tender as they simmer while naturally adding body to the broth.
¼ yellow onion, finely chopped — Provides an aromatic savory base for the ground beef.
2 cloves garlic, minced — Adds fresh garlic flavor to the tomato mixture.
4 Roma tomatoes, roughly chopped — Form the fresh tomato base of the soup.
2 tablespoons tomato paste — Concentrates the tomato flavor and gives the broth additional richness.
6 cups beef broth or chicken broth — Creates the soup base and provides enough liquid for cooking the potatoes and fideo.
1 tablespoon vegetable oil — Helps brown the beef and toast the noodles.
1 teaspoon ground cumin — Adds warm, earthy flavor.
1 teaspoon dried Mexican oregano — Brings aromatic herbal flavor that complements the tomatoes and beef.
1 teaspoon chili powder — Adds warmth, color, and mild chile flavor.
½ teaspoon garlic powder — Reinforces the fresh garlic and distributes savory flavor throughout the broth.
½ teaspoon black pepper — Adds gentle warmth.
½ teaspoon salt, or to taste — Enhances all the other flavors. Adjust according to the saltiness of your broth.
1 small jalapeño, finely chopped, optional — Adds fresh chile flavor and extra heat.
1 bay leaf — Adds subtle aromatic depth while the soup simmers.

For Serving

Fresh cilantro — Adds freshness and color.
Lime wedges — Bright acidity balances the rich beef and tomato broth.
Queso fresco — Adds a creamy, salty finish.
Diced avocado — Provides cool, creamy contrast.
Chopped onion — Adds fresh crunch and sharpness.
Warm corn or flour tortillas — Perfect for serving alongside the hot soup.

Instructions

This soup comes together in about 45 minutes, and most of the cooking happens in one pot.

Step 1: Prepare the Tomato Mixture

Place the roughly chopped Roma tomatoes, minced garlic, and approximately ½ cup of broth in a blender.

Blend until completely smooth, then set the tomato mixture aside.

This fresh tomato mixture will form the flavorful foundation of the broth.

Step 2: Brown the Ground Beef

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

Add the ground beef and finely chopped onion.

Cook for 6–8 minutes, breaking the beef into small pieces as it browns.

If your beef releases a significant amount of grease, carefully drain away the excess before continuing.

Step 3: Season the Beef

Add the cumin, Mexican oregano, chili powder, garlic powder, black pepper, and salt.

Stir thoroughly so the seasonings evenly coat the beef.

Cook for approximately 1 minute, stirring frequently, until the spices become fragrant.

Step 4: Toast the Fideo

Push the seasoned beef toward one side of the pot.

Add the dry fideo noodles to the available space and toast for 2–3 minutes, stirring frequently.

The noodles should become lightly golden but should not burn.

This quick toasting step gives fideo its characteristic nutty flavor and adds more depth to the finished soup.

Step 5: Build the Tomato Base

Pour the blended tomato and garlic mixture into the pot.

Add the tomato paste and stir everything together.

Cook for approximately 2 minutes to allow the fresh tomato mixture to deepen slightly in flavor before adding the remaining liquid.

Step 6: Add the Broth and Potatoes

Pour in the remaining broth.

Add the diced russet potatoes, optional chopped jalapeño, and bay leaf.

Stir everything together and bring the soup to a gentle boil.

Step 7: Simmer the Soup

Reduce the heat to medium-low and partially cover the pot.

Simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender and the fideo noodles are cooked.

Keep an eye on the consistency because the noodles will absorb some of the broth as they cook.

Step 8: Add the Pinto Beans

During the final 5 minutes of cooking, stir in the drained and rinsed pinto beans.

Continue simmering until the beans are completely heated through.

Adding them toward the end keeps them intact while still allowing them to absorb some of the soup’s flavor.

Step 9: Adjust the Seasoning

Remove and discard the bay leaf.

Taste the broth and adjust with additional salt, black pepper, cumin, or chili powder as needed.

If the noodles have absorbed more broth than expected and the soup is too thick, simply stir in additional broth or water until it reaches your preferred consistency.

Step 10: Garnish and Serve

Ladle the hot soup into individual bowls.

Top with chopped cilantro, crumbled queso fresco, diced avocado, chopped onion, and a generous squeeze of fresh lime juice.

Serve immediately with warm corn or flour tortillas.