In Filipino culture, food isn’t just sustenance – it’s how we show love, especially during times of grief. Beef Sopas, with its warm, creamy broth and tender chunks of meat, is a staple at Filipino funerals, particularly during lamay (wake) where family and friends gather to remember their loved ones through the night. When neighbors and relatives come bearing aluminum pots of this soul-warming soup at 2 AM, it’s more than just a midnight meal – it’s a gesture of solidarity and comfort.
The rich, milky broth, tender beef, and soft macaroni create a comforting bowl that somehow makes those long, emotional nights a little more bearable. While this dish graces many happy occasions, too, there’s something particularly meaningful about sharing a steaming bowl of sopas during these solemn gatherings.
This version, made with both beef cheeks and corned beef, offers an extra layer of heartiness that’s especially welcome during those late-night vigils.
Why You’ll Love This Recipe
- Perfect comfort food that warms both body and soul
- Rich, creamy texture with deep beef flavor
- Kid-friendly yet sophisticated enough for adults
- One-pot meal that’s both filling and nutritious
- Ideal for cold weather or when feeling under the weather
- Versatile recipe that can be customized to your taste
Beef Sopas (Filipino Creamy Beef Macaroni Soup)
Equipment
- Large heavy-bottomed pot (kaldero) For even heat distribution
- Sharp knife (kutsilyo) For precise cutting of ingredients
- Cutting board (Sangkalan) For ingredient preparation
- Measuring cups and spoons (Panukat) For accurate measurements
- Wooden spoon (sandok na kahoy) For stirring without scratching the pot
- Ladle – sandok For serving
- Colander (salaan) For draining macaroni if needed
Ingredients
- 2½ cups elbow macaroni makaroni
- 2 cups beef cheeks pisngi ng baka, diced into 1-inch cubes
- 250 g canned corned beef
- 6-8 cups beef stock sabaw ng baka
- 1 large carrot karot, diced
- 1 large can evaporated milk gatas na evaporada
- 1 large white onion sibuyas, finely chopped
- 4 cloves garlic bawang, minced
- 2 tablespoons butter mantikilya
- Freshly ground black pepper paminta
- ½ teaspoon rubbed thyme dried
- ½ teaspoon rubbed basil dried
- Salt asin to taste
Instructions
- First, gather all your ingredients and equipment (ihanda ang lahat ng sangkap at kagamitan). Place your heavy-bottomed pot over medium heat (katamtamang init, 180°C/350°F).
- Melt the butter in the pot and add your finely chopped onions (sibuyas). Cook until they become translucent (malinaw), which takes about 3-4 minutes. Add the minced garlic (bawang) and cook until fragrant (mabango), about 1 minute, being careful not to let it brown too much.
- Add your diced beef cheeks (pisngi ng baka) to the pot and brown them on all sides (igisa hanggang maging kulay kayumanggi), which should take 5-7 minutes. Pour in your beef stock (sabaw ng baka) and bring the mixture to a boil (pakuluin).
- Once boiling, add your diced carrots (karot) and corned beef. Reduce the heat to low (babaan ang init, 160°C/320°F) and let it simmer (palutuin ng marahan). Cook for 40 minutes, or until the beef becomes tender (malambót). Remember to stir occasionally and check the liquid level – add hot water if needed.
- When the beef is tender, add your elbow macaroni (makaroni), dried thyme, and dried basil. Continue to simmer for 15 minutes or until the pasta is cooked but still firm to bite (malambót pero may konting kagat). Keep stirring gently to prevent the macaroni from sticking to the bottom.
- Pour in the evaporated milk (gatas na evaporada) and stir carefully to combine. Let it come to just a gentle simmer (painitin hanggang magkaroon ng maliliit na bula), then immediately turn off the heat. Remember, we don’t want the milk to curdle (pagbuo-buo ng gatas).
- Season your soup with salt (asin) and freshly ground black pepper (paminta) to taste. Let it rest for 5 minutes before serving – this allows the flavors to meld together (paghaluin ang mga lasa) and the soup to achieve the perfect temperature for eating.
- Serve hot in deep bowls (malalim na mangkok), garnished with chopped green onions (sibuyas na mura) if desired. For the complete experience, serve with toasted pandesal on the side. Your Beef Sopas will stay hot for about 15-20 minutes and can be reheated gently when needed (painitin ng marahan kung kinakailangan).
Tips from Lola’s Kitchen
- Start with cold water when making the beef stock for clearer broth
- Don’t overcook the macaroni – it will continue to soften in the hot soup
- Add milk at the end to prevent curdling (pagbuo-buo ng gatas)
- If soup is too thick, add hot beef stock or water, not cold liquid
- Toast garlic slightly for extra flavor (but don’t burn it!)
Traditional Serving Suggestions
- Serve hot in deep bowls
- Pair with toasted pandesal (Filipino bread rolls)
- Optional garnishes:
- Spring onions (sibuyas na mura)
- Additional ground black pepper
- Calamansi on the side
- Best enjoyed for breakfast or merienda (afternoon snack)
Troubleshooting
- If soup is too thin: Simmer longer without the lid
- If beef is tough: Continue simmering until tender
- If soup is curdling: Lower heat and stir gently
- If macaroni is too soft: Add them later in the cooking process next time
Ingredient Alternatives
- Beef cheeks → chuck, brisket, or sirloin
- Fresh milk can replace evaporated milk (use 25% more)
- Shell pasta or other small pasta shapes can replace macaroni
- Chicken stock can be used (though beef stock gives better flavor)
- Fresh herbs can replace dried (use 3x more)
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days
- Freeze without pasta for up to 2 months
- Reheat gently on stovetop, adding stock if needed
- Store pasta separately if planning to freeze
Variations
- Chicken Sopas: Use chicken pieces and chicken stock
- Seafood Sopas: Add shrimp and fish balls
- Vegetable Sopas: Add cabbage, celery, and potatoes
- Spicy version: Add siling labuyo (bird’s eye chili)
FAQs
Q: Can I make this ahead? A: Yes, but store pasta separately and add when reheating. Q: Why use both fresh beef and corned beef? A: The combination provides layered beef flavors and different textures. Q: Can I use regular milk? A: Yes, but the soup won’t be as creamy. Use full-fat milk for best results. Q: How do I prevent the milk from curdling? A: Add it last and avoid boiling after adding milk.
Nutrition
The Story Behind Filipino Beef Sopas
In the heart of Filipino cuisine lies Beef Sopas, a dish that perfectly embodies the fusion of Eastern comfort and Western influence. This creamy macaroni soup, known locally as “Sopas na Baka,” emerged during the American colonial period when pasta made its way into Philippine kitchens, blending seamlessly with local cooking traditions that valued slow-cooked broths and communal dining.
Originally crafted as a humble chicken soup, Sopas evolved in Filipino homes as families experimented with different meats and ingredients. The beef version gained popularity in the 1960s when refrigeration became more common in urban areas, allowing households to work with beef cuts that required longer cooking times. The addition of evaporated milk, a pantry staple in Philippine homes since the post-war era, gave the dish its signature creamy consistency that sets it apart from other Asian noodle soups.
What makes Beef Sopas particularly special in Filipino culture is its role in community gatherings, especially during wakes and funerals. In these solemn occasions, neighbors would arrive at all hours carrying pots of steaming Sopas, offering both nourishment and comfort to grieving families keeping vigil. The tradition of serving this warm, hearty soup during lamay (wake) speaks to its power as a food that not only fills the stomach but also soothes the soul.
Today, Beef Sopas has transcended its origins as a simple soup to become a beloved comfort food across all social classes. From humble carinderias (local eateries) to modern Filipino restaurants, this dish continues to evolve while maintaining its core identity. Some regions have developed their own variations – Batangas adds malunggay leaves for extra nutrition, while Pampanga’s version might include beef liver for added richness. Northern provinces often serve it with a side of siling labuyo (bird’s eye chili) for those who prefer a spicy kick.
In Filipino-American households, Beef Sopas has become a bridge between cultures, often served alongside grilled cheese sandwiches or garlic bread instead of the traditional pandesal. Yet regardless of these modern adaptations, the essence of Beef Sopas remains unchanged – it’s a bowl of comfort that brings people together, warming both body and spirit with every spoonful.
Whether enjoyed as a rainy day treat, a midnight meal during long wakes, or a warming breakfast on cold mornings, Beef Sopas continues to hold a special place in Filipino cuisine. It stands as a testament to the Filipino talent for adapting foreign influences into something uniquely their own, creating dishes that not only nourish but also tell the story of a culture that values community, comfort, and the healing power of a well-made soup.
