Finally, my Sopa de Patacón recipe is on the blog! It’s very strange that I haven’t yet posted a recipe for this soup because it is one of my favorite soups, but better late than never.
I’m a big fan of soups! Hot soups, cold soups, creamy soups, broths, you name it. You can bet that I always have a soup on the menu at my house, year-round, even when it’s 90 degrees outside!
Green plantains are a staple in Colombian and Latin American cuisine. We prepare them a lot of different ways, patacones or tostones being the most popular way to use them. In Colombia and most Latin countries, we often eat patacones as an appetizer, a snack with dipping sauces, or as a side dish. This Sopa de Patacones is yet another popular and delicious way to use fried green plantains.
If you’re looking for a yummy soup that’s simple to make and easy on the budget, I highly recommend this Latin classic Fried Green Plantain Soup. Serve it with diced avocado and white rice on the side. Buen provecho!
Ingredients
(4 to 6 servings)
- 8 cups beef broth
- 1 tablespoon of oil
- 1 cup diced onion
- 3 garlic cloves, minced
- 3 scallions, finely chopped
- 1/2 cup red bell pepper, diced
- Salt and pepper, to your taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground achiote
- 12 cooked patacones (fried green plantains)
- 1/4 fresh cilantro for garnish
Directions
- eat the oil over medium heat in a large pot, add the onions, garlic, scallions, bell pepper, cumin and achiote. Cook for about 5 minutes, stirring often.
- Add the beef broth to the pot and bring to a boil. Reduce the heat to medium and cook for 20 minutes.
- Add the patacones and cook over low heat for about 10-15 minutes, be very careful not to stir the soup, to avoid breaking the patacones.
- Sprinkle cilantro on top and serve warm.
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Angie@Angie's Recipes says
I have never had a plantain soup..the fried plantain look fingerlickingly delicious.
Belinda @zomppa says
You always know how to make the most perfect soups!
Jessica says
I am so happy you have included this recipe. My mom makes this soup an it was one of my favorites as a kid. But it’s so hard to learn how to cook certain things because she’s never written down recipes. Thanks for this!
grace says
what a flavorful soup, erica! i have little to no access to plantains and i find that to be most unfortunate.
alex says
where do you live?in many states if you go to frozen veggies products you may be able to find frozen tostones(petacones) by Goya or la Fe products look around.
Monica says
I tried the recipe and it came out delicious! Because I am a vegetarian, I used veggie bullion, added carrots, etc. and used paprika instead of achiote (because I didn’t have any on hand). The result, superb! I think the large amount of onion really makes a delicious difference. This reminds me of my time in Cartagena. Thanks for posting.
Christian says
Erica, I am the opposite of you. I’m an America living in Bogota from the Washington, D.C. A friend is going to make this soup today which I first encountered while in Cartagena.
I’ve made other recipes from your site which I have not discovered here in Colombia. I love the food you’ve listed here.
I fell in love with plantains and yuca here. Keep up with your wonderful blog and recipes. Thanks
P Meneses says
Definitely my favorite soup….only difference, mom and grandma always make this soup with “tortilla de huevo” on top before it’s served. (Tortilla de huevo= 2 eggs, a teaspoon of maizena-corn starch, a pinch of salt…beat all ingredients and then fry in portions, served on top of the soup, in each plate, before serving.)
Victoria says
please send me all great Spanish recipes u can offer. Thank you so much. Victoria
Sandra says
Oh my!!! Haven’t had this soup in well over 30 years… coming up soon!
My aunt used to dunk the patacones in the tortilla de huevo mixture that Meneses mentioned before, and fry them again, then put them in the soup.
I don’t remember very well but I also think the soup had cubes of potatoes and plantain… it was goooood
Diana Moniz says
My aunt used to make this soup but the plantains were dipped in beaten eggs the re-fried.