Red Bean Soup with Beef and Pumpkin
Erica Dinho
Pin Recipe
Ingredients
- 1 pound dried red beans
- 1 ½ pound beef cut into small pieces
- 12 cups water more if necessary
- ½ cup aliuños sauce
- ½ cup hogao
- 1 large carrot peeled and grated
- 1 cup butternut squash or pumpkin peeled and diced
- ½ pound yuca diced
- 1 ripe plantain peeled and diced
- Salt and pepper
- 1 teaspoon ground cumin
- Fresh cilantro
Instructions
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Rinse the dried beans and soak them in cold water overnight. Drain, then place the beans in a large pot with the water, aliuños sauce, grated carrot, and beef pieces. Bring to a boil over medium-high heat. Once boiling, cover and reduce to medium-low. Simmer until the beans are nearly tender, about 2 hours, adding water if needed.
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When the beans are almost soft, stir in the hogao, diced plantain, yuca, pumpkin (or butternut squash), ground cumin, salt, and pepper. Cover and cook about 45 more minutes, or until the beans and vegetables are fully tender. Add more water if the soup becomes too thick.
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Taste and adjust seasoning, then finish with chopped fresh cilantro. Serve the soup hot, traditionally accompanied by plain white rice.
Colombia’s varied geography and climate create regional differences in cuisine, but beans remain a national staple. They are nutritious, affordable, and deeply rooted in everyday meals across the country.
If I had to pick one food I would miss most, it would be beans. They have been part of my diet all my life, and I still enjoy cooking and eating them for the comfort and sustenance they provide.
This traditional Colombian red bean soup delivers a complete, satisfying meal in a single bowl. It balances tender beans, savory beef, and sweet pumpkin, with starchy vegetables that make the soup hearty and comforting—ideal for chilly days.
The recipe is straightforward, produces a rich broth, and highlights flavors typical of Colombian home cooking. Serve it hot with a side of plain white rice and garnish with fresh cilantro for brightness.
Buen provecho!
