Classic Sopa de Letras (Alphabet Soup) Recipe

This Alphabet Soup with Beef is comforting, hearty, and full of flavor — a perfect meal for chilly fall and winter days.

When summer fades and the air turns crisp, I always begin craving soups and stews that warm the soul. Colombian cuisine offers a lovely variety of broths and stews that are both simple and satisfying. One of my favorites, and one I grew up eating, is Sopa de Letras con Carne — alphabet soup made with tender beef, vegetables, and tiny alphabet-shaped pasta.

This version uses a classic Colombian aliños seasoning paste to build depth of flavor, along with cumin and a touch of achiote (color) for a warm hue. It’s an easy, family-friendly recipe: kids love the alphabet pasta, and adults appreciate the comforting broth and tender beef. Serve it with lime wedges and slices of avocado for a fresh contrast.

Recipe Ingredients

This soup combines beef, vegetables, pasta, and seasonings to make a filling, flavorful bowl. Ingredients for about 4 servings:

• Beef: 1 pound beef for stew (chuck or similar), diced into bite-sized pieces.
• Water: 8 cups to create the broth.
• Aliños sauce: ½ cup (a Colombian seasoning paste of onions, scallions, garlic, bell pepper, and cumin). You can prepare a simple version at home using finely chopped aromatics blended with a bit of oil.
• Vegetables: ½ cup diced carrots and ½ cup peas. Green beans or other vegetables may be substituted or added.
• Pasta: ½ cup dried alphabet pasta, or any small pasta if alphabet-shaped is not available.
• Spices: ½ teaspoon ground cumin, ¼ teaspoon achiote or annatto for color, plus salt and pepper to taste.
• Herbs: 5 tablespoons chopped fresh cilantro for garnish (or fresh parsley if preferred).
• To serve: Lime wedges and avocado slices.

Step-by-Step Instructions

1. Place the diced beef in a medium pot and add the 8 cups of water. Bring to a boil over medium-high heat, then reduce to low to maintain a gentle simmer.
2. Add the aliños sauce, diced carrots, peas, cumin, achiote (or color), and salt and pepper. Stir to combine and let the soup simmer for about 45 minutes, or until the beef is tender.
3. When the beef is tender, add the alphabet pasta and most of the chopped cilantro, reserving a little for garnish. Continue cooking for about 8 minutes more, or until the pasta is al dente. Taste and adjust seasoning.
4. Ladle the soup into bowls and garnish with the remaining cilantro. Serve hot with lime wedges and avocado on the side.

Tips & Variations

This alphabet soup is both cozy and versatile. If you want to change the protein, swap the beef for chicken, pork, or meatballs. For a vegetarian version, omit the meat and add chickpeas, white beans, or firm tofu for protein. You can also increase the vegetables — diced potatoes, corn, or green beans work well.

To make the aliños from scratch: blend onions, scallions, garlic, and bell pepper with a pinch of cumin and a splash of oil until you have a coarse paste. Adjust quantities to taste. If you prefer a clearer broth, briefly skim foam or impurities from the surface after boiling the beef.

This soup is excellent for kids because of the playful pasta shapes. It also freezes reasonably well if you want to store portions for later—keep in mind that pasta may absorb some broth after freezing and reheating, so you might prefer to cook fresh pasta when serving leftovers.

Storing Instructions

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave. If the soup thickens as it sits, add a splash of water or broth when reheating to restore the desired consistency.

Simple Recipe Card

Prep time: 10 mins • Cook time: 45 mins • Total: 55 mins • Serves: 4

Ingredients

• 1 pound beef for stew, diced
• 8 cups water
• ½ cup aliños sauce
• ½ cup diced carrots
• ½ cup peas
• ½ teaspoon ground cumin
• ¼ teaspoon achiote or color
• Salt and pepper to taste
• ½ cup dried alphabet pasta
• 5 tablespoons chopped fresh cilantro
• Lime and avocado for serving

Instructions

1. Put beef and water in a pot and bring to a boil. Reduce heat to low.
2. Add aliños, carrots, peas, cumin, achiote, salt, and pepper. Simmer ~45 minutes until beef is tender.
3. Add pasta and cilantro; cook ~8 minutes until pasta is done. Serve with lime and avocado.

Notes

• Refrigerate leftovers in an airtight container for up to 5 days.
• For a vegetarian option, use chickpeas or white beans instead of beef.

Nutrition (approx. per serving)

Calories: 409 kcal • Carbohydrates: 23 g • Protein: 34 g • Fat: 21 g • Fiber: 6 g