Sopa de Platano (Plantain Soup)

Plantain Soup 550

Yesterday the wind was blowing down the plain and along with it came the rain.  It was the perfect weather for a hearty soup.

Inspired by new friends, that we made though is very blog, asking if I had ever made plantain soup, I decided I give it a go.  I have had plantain soup before but it was a very long time ago and I had never made it myself.  I looked up a few recipes and came up with this version.

It was perfect for the cold wet weather we were experiencing and it required minimal attention, which was perfect since I am still running after 7 puppies on the move.

Start with 1/2 lb of stew beef, cubed into 1 inch cubes.  Season the meat with Adobo seasoning (you can find this in the Latin aisle of your local grocery), add olive oil to heavy pot or dutch oven, brown beef on all sides.

Plantain Soup

Add all remaining broth ingredients to the pot, bring to a boil, lower heat and cover.  Cook for 1 hour, when done fish out the culantro and cilantro leaves.

Plantain Soup

About 20 minutes before the broth is ready, peel and cut the plantains.

Plantain Soup

Soak them in salted water (you can also use adobo) for 15 minutes.

Plantain Soup

Heat enough oil to cover plantains over medium high heat, fry the plantains until golden in color, about 5 minutes.  Drain plantains in paper towel lined plate.

Plantain Soup

Mash the plantains in a mortar and pestle or with a potato masher.

Plantain Soup

Use a 2 tbs scoop to make plantain dumplings.

Plantain Soup

Roll out about 6 dumplings.  There are 9 in this photo but I ended up using only 6.  The other 3 were added back to the mash.

Plantain Soup

Add the remaining plantain mash and 1 cup of broth to a food processor, process until smooth.

Plantain Soup

Add the mixture to the soup and drop in the plantain dumplings.  Bring to a boil, lower heat and cover, cook for 10 minutes.

Plantain Soup

Add parmesan cheese and stir until melted, serve immediately.

Plantain Soup

This soup is thick and hearty, more like a stew.  It is exploding with flavor and has a sort of creamy element to it.  The beef comes out very tender as are the dumplings.  I can’t forget to mention the corn, which gives it just a touch of sweetness.

Plantain Soup 550

This is a perfect soup for a rainy day and it is sure to fill you up.   Obed some how managed to have two bowls, I could hardly finish my first I was so full.  I was feeling rolly polly after I was done, a happy rolly polly.

Print Recipe

Sopa de Platano (Plantain Soup)

Serves 2 with leftovers


  • 1/2 lb stew beef, cut in 1 inch squares
  • Adobo seasoning
  • 1 Tbs olive oil
  • 2 1/2 cups beef stock
  • 2 cups water
  • 1/2 yellow onion, diced
  • 1/2 green pepper, diced
  • 4 leaves culantro
  • 3 stems cilantro
  • 1 corn cob, split in 4 pieces
  • salt


  • 2 green plantains, peeled and chopped
  • salt
  • oil for frying
  • 1/3 cup freshly grated parmesan cheese

Season beef with Adobo seasoning, drizzle olive in heavy pot or dutch oven, brown beef over medium high heat.  Add all remaining broth ingredients and bring to a boil, lower heat and cover, cook for 1 hour. Remove culantro and cilantro leaves when done.

Soak peeled and cut plantains in salted water for 15 minutes.  Heat enough oil to cover plantains, drain plantains and fry until golden.  Drain on paper towel lined plate, mash plantains using a mortar and pestle or potato masher.  Using a 2 tbs scoop roll 6 plantain dumplings.  Add remaining plantain mash and 1 cup of broth in food processor, process until smooth, add mixture to soup.  Add plantain dumpling to soup, bring to a boil, lower heat and cover, cook for 10 minutes.

Stir in parmesan cheese until melted, serve immediately.


  1. Carola says

    You make the dumplings very different to how I grew up making them. Actually, the soup in general is different to the way we make them., Very interesting. Looks good though.

  2. Michelle says

    Fantastic!!!! I made this last night for dinner and it is the best Plantain Soup I have ever had or made. I told my mom about it and it brought her back to when my great grandmother used to make a recipe very similar to this. Now my mom is going to make it too. My husband is very picky when it comes to soup and he really enjoyed this recipe.

    Thank you so much for sharing it.

  3. Edna says

    Loved it, simply delicious. It tasted exactly like the one I use to have back in PR. I added the meat to the food processor mixture as well, so we didn’t have big chunks of meat on it. It came out wonderful.

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