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5.0 from 42 votes

Easy Soyo Paraguayo

Looking for a hearty and delicious soup that will warm you up from the inside out? Look no further than Soyo, a beloved Paraguayan dish that is sure to satisfy your appetite and delight your taste buds. This savory soup combines ground beef, rice or noodles, and an array of vegetables; all simmered together in a flavorful broth.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 278 kcal
Course: Main Course
Cuisine: Paraguayan

Ingredients

  • 2 Pounds (1 kg) lean ground beef
  • 1 Poblano or Any color bell Pepper
  • 2 medium onion , finely chopped
  • 4 roma tomatoes , finely chopped
  • 5 garlic , finely minced
  • 2 carrots , shredded
  • 3 Liters water , divided
  • 1 bay leaf
  • 100 g (about 1 cup) Angel Hair pasta (Capellini Nest) , broken up
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons Knorr beef bouillon

Instructions

    Cup of Yum
  1. Place the ground beef in a large bowl and add 6 cups of cold water. Stir well and let rest for 30 minutes. In a  12.7 qt Nonstick pot, heat the oil over medium heat. Add the chopped onion, minced garlic, poblano pepper, tomatoes, and carrots to the pot. Stir well and cook for 10 to 15 minutes or until the vegetables are softened but not browned, stirring occasionally.
  2. If the mixture starts to dry out, you can add a splash of water to the pot to prevent it from burning or sticking to the bottom. Add the soaked meat along with the soaked water to the pot. Also, add the bay leaf, oregano, cumin, beef bouillon, kosher salt, and black pepper. Pour in the water and bring the liquid to a boil.
  3. After the soup comes to a boil, reduce the heat and simmer for about 20 to 30 minutes, stirring occasionally. During the cooking process, foam may rise to the surface of the soup. You can use a ladle to skim off the foam, which will help clarify the soup.
  4. Add the broken Angel Hair pasta (Capellini Nest) to the pot and cook for another 5-7 minutes or until the pasta is al dente. Stir the soup occasionally during this time to prevent the pasta from sticking together or to the bottom of the pot.
  5. Remove from heat and stir in the chopped scallions and cilantro (if using). Taste and adjust the seasoning with kosher salt or pepper as needed. Serve hot with your choice of Paraguayan sides, such as Tortilla Paraguaya, yuca, galleton, or palito.

Notes

  • How to Store & Re-Heat
  • To store leftover soyo soup, let it cool to room temperature and transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days.
  • To reheat the soup, you can do it in the microwave, on the stovetop, or in the oven. Here's how to do it:
  • Microwave: transfer a portion of the soup to a microwave-safe bowl and heat it for 1-2 minutes, stirring occasionally, until hot.Stovetop: transfer a portion of the soup to a small pot and heat it over medium heat, stirring occasionally, until hot.
  • Make sure to stir the soup occasionally while reheating to ensure that it heats up evenly. Once heated through, you can serve the soup as usual and enjoy it again!
  • How to Make Ahead
  • You can make soyo soup ahead of time and store it in the refrigerator until you're ready to serve it. Here's how to do it:
  • Prepare the soup according to the recipe instructions, but don't add the noodles or fresh herbs yet.Let the soup cool to room temperature, then transfer it to an airtight container.Label the container with the date and contents, then store it in the refrigerator for up to 3 days.When ready to serve, bring the soup to a boil on the stovetop.Add the noodles and cook for 5-7 minutes or until the noodles are tender.Stir in the fresh herbs and serve hot.
  • Note that the noodles and fresh herbs should be added just before serving to ensure the best texture and flavor. Also, if the soup thickens too much during storage, you can thin it out with a little bit of water or broth when reheating.
  • How to Freeze
  • We don’t recommend freezing Soyo, as it can negatively affect the texture and quality of the dish. It’s best to consume it within 3 of making it.