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
- Heat your pot over medium heat. While waiting, prepare and organize all your ingredients.
- Put butter in the pot and let it melt. Add the chopped onions and cook until they look clear and soft, around 3-4 minutes. Add the minced garlic and cook until you can smell its aroma, about 1 minute.
- Add the diced beef cheeks and cook until they turn brown on all sides, about 5-7 minutes. Pour in the beef stock and wait for it to boil.
- Once boiling, add your diced carrots and corned beef. Lower the heat and let it cook slowly for 40 minutes, or until you can easily cut through the beef with a spoon. Stir every now and then, and add hot water if the liquid gets too low.
- When the beef is tender, add your macaroni, thyme, and basil. Cook for another 15 minutes, stirring gently until the macaroni is cooked but still a bit firm when you bite it.
- Pour in the evaporated milk and stir carefully. Let it heat just until you see tiny bubbles, then turn off the heat right away. You don’t want the milk to form lumps.
- Add salt and black pepper to taste. Let it sit for 5 minutes – this makes it taste even better.
- Serve hot in bowls. If you like, you can add chopped green onions on top. Enjoy with toasted pandesal on the side.
- For leftovers, let it cool completely before storing in the refrigerator. When reheating, do it slowly over low heat, stirring gently. Add a splash of hot water or stock if it’s too thick.
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.
