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A bowl of steaming Menestron soup loaded with fresh vegetables, herbs, and grains, served with crusty bread.

Menestron (Peruvian Beef and Vegetable Soup)

Menestron is a hearty and flavorful Peruvian soup made with tender beef, vegetables, and pasta. Often compared to Italian minestrone, this comforting dish is perfect for family meals and cold days, combining rich flavors with simple ingredients.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course lunch
Cuisine Peruvian, South American
Servings 6 servings
Calories 350 kcal

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board (for chopping ingredients)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander (for rinsing ingredients)

Ingredients
  

  • For the Soup:
  • 1 pound beef stew meat cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 2 medium carrots sliced
  • 2 medium potatoes peeled and diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup diced tomatoes fresh or canned
  • 8 cups beef broth or water with bouillon cubes
  • 1 teaspoon cumin powder
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 cup small pasta such as elbow macaroni or ditalini
  • Fresh cilantro chopped, for garnish

Instructions
 

  • Prepare the Ingredients :
  • Dice the onion, garlic, red bell pepper, carrots, potatoes, and green beans. Set aside.
  • Brown the Beef :
  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the beef and set aside.
  • Sauté the Vegetables :
  • In the same pot, add the diced onion, garlic, and red bell pepper. Sauté for 3–4 minutes until softened.
  • Stir in the cumin powder and oregano, cooking for an additional minute until fragrant.
  • Simmer the Soup :
  • Return the browned beef to the pot. Add the carrots, potatoes, green beans, corn, diced tomatoes, and beef broth (or water with bouillon cubes). Stir well to combine.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, or until the beef is tender and the vegetables are cooked through.
  • Add the Pasta :
  • Stir in the pasta and cook for an additional 8–10 minutes, or until the pasta is al dente.
  • Season and Serve :
  • Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro before serving.

Notes

For extra flavor, marinate the beef in a mixture of garlic, cumin, and lime juice for 30 minutes before cooking.
Substitute beef with chicken or pork for a different protein option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of broth or water to loosen the soup if needed.
Freeze portions of the soup (without pasta) for up to 3 months. Cook pasta fresh when reheating.
Keyword Menestron