¡Hola, foodies! If you've ever craved a warm hug in a bowl, you have to try Honduran Sopa de Res. This isn't just any beef soup; it's a staple in every Honduran home, a dish that brings back so many memories for me. My family calls it 'caldo de res,' and it's truly a labor of love, but oh-so-worth it! Today, I'm inviting you to 'Cocina Conmigo' (Cook with me!) and share my authentic, easy-to-follow recipe for this incredible Honduran beef stew. This hearty, flavorful soup is perfect for any day, especially when you need a taste of home or just something incredibly comforting. Making Sopa de Res is a tradition, and getting that rich, savory broth just right is key. Here’s what you’ll need to create this deliciousness right in your own kitchen. Ingredients: 2-3 lbs beef short ribs or beef shank, cut into large pieces 2 tablespoons olive oil 1 large yellow onion, chopped 4-5 cloves garlic, minced 1 green bell pepper, chopped 2 large tomatoes, diced (or 1 can diced tomatoes) 1 teaspoon ground cumin 1 teaspoon adobo seasoning (or a blend of paprika, oregano, and black pepper) Salt and freshly ground black pepper to taste 8-10 cups beef broth (or water + beef bouillon) 1 large yucca (cassava), peeled and cut into large chunks 2 ears of corn, cut into 3-4 pieces each 2 green plantains, peeled and cut into large chunks 2 potatoes, peeled and cut into large chunks 1 small head of cabbage, quartered 2 carrots, peeled and cut into large chunks 1/2 cup fresh cilantro, chopped (plus more for garnish) Lime wedges, for serving Instructions: Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Sear the beef pieces on all sides until nicely browned. This step is crucial for developing deep flavor. Remove the beef and set aside. Sauté Aromatics: In the same pot, add the chopped onion, garlic, and bell pepper. Sauté until softened, about 5-7 minutes. Stir in the diced tomatoes, cumin, and adobo seasoning. Cook for another 3-5 minutes, allowing the flavors to meld. Simmer the Beef: Return the seared beef to the pot. Pour in the beef broth and enough water to cover the beef completely (if not using all broth). Bring to a boil, then reduce heat to low, cover, and let it simmer for at least 1.5 to 2 hours, or until the beef is very tender. The longer it simmers, the more flavorful your caldo de res will be! Add Hard Vegetables: Once the beef is tender, add the yucca and corn to the pot. Continue to simmer for about 15-20 minutes, or until the yucca starts to soften. Add Softer Vegetables: Next, add the green plantains, potatoes, carrots, and cabbage. Cook for another 15-20 minutes, or until all vegetables are tender but not mushy. Adjust seasoning with more salt and pepper if needed. Finish and Serve: Stir in the fresh cilantro just before serving. Ladle the hot Sopa de Res into large bowls, ensuring each serving has a good mix of beef and vegetables. Serve immediately with a squeeze of fresh lime juice and, if you like, a side of white rice and warm corn tortillas. This traditional Honduran beef soup is more than just a meal; it’s an experience. Every spoonful is packed with wholesome goodness and the vibrant flavors of Central America. Enjoy making and sharing this incredible dish – it truly brings people together! ¡Buen provecho!