Sopa de Porotos, also known as Kumanda Kesu, is a traditional Paraguayan bean soup made with soaked beans, squash (zapallo), vegetables, broth, and queso Paraguay, simmered until tender and naturally thickened.
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It is commonly prepared as a meatless Lenten dish in Paraguay, traditionally known in Guaraní as tembi'u morotĩ.
This Paraguayan Sopa de Porotos recipe begins with a classic vegetable sofrito before adding soaked beans and simmering them until fully tender.
Traditionally finished with queso Paraguay, this version uses queso panela as an accessible substitute outside Paraguay while preserving the authentic texture and flavor.
It's a simple, economical, and comforting Paraguayan bean soup that showcases the country's rustic, seasonal ingredients.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Dried beans: The main protein and structure. Soak overnight for even cooking. Traditionally made with small red beans (San Francisco). Black-eyed peas are a very close substitute, but small red beans or butter beans also work.
- Garlic: Adds aromatic depth.
- Onion: Builds the savory base.
- Green bell pepper: Adds mild sweetness and balance.
- Roma tomatoes: Provide acidity and body.
- Squash (zapallo): Thickens the soup naturally as it cooks.
- Cheese: Traditionally made with queso Paraguay. Queso panela, queso fresco, or queso blanco are excellent substitutes outside Paraguay.
- Vegetable bouillon cube: Enhances flavor. You may substitute with salt if preferred.
- Salt and black pepper: Balance flavor.
- Fresh cilantro: Adds a fresh herbal finish.
- Green onions: Provide fresh texture and aroma.
How to Make Sopa de Porotos
Note: Full instructions are provided in the recipe card below.
- Soak the beans overnight in water. The next day, drain and discard the soaking water.
- In a large pot, cook the beans with 1 liter of water and the vegetable bouillon cube until nearly tender.
- Meanwhile, heat oil in a large skillet over medium heat. Add the onion, garlic, green bell pepper, and tomatoes.
- Season with salt and pepper and cook until softened, about 5-10 minutes. Remove from heat and set aside.
- When the beans are almost cooked through, add the squash and the sautéed vegetables. Continue cooking until the beans are fully tender and the soup thickens slightly.
- Taste and adjust the salt if needed. Stir in the cheese, cilantro, and green onions just before serving. Serve hot with the tortillitas.
Hint: Add the queso panela off the heat to prevent it from breaking down too much and to maintain a soft, creamy texture.
Storage, Make Ahead, & Freezing
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sopa de porotos has thickened.
Make Ahead: Soak the beans up to 24 hours in advance. The soup tastes even better the next day as the flavors deepen.
Freezing: Not recommended.
Camila's Tips & Variations
- Beans still firm after cooking: Simmer longer; older beans require more time.
- Soup too thin: Simmer uncovered to reduce and thicken naturally.
- Soup too thick: Add hot water gradually while reheating.
- Cheese clumping: Stir it in off heat to melt evenly.
- Want it heartier: Add a handful of broken spaghetti noodles toward the end of cooking, adding more hot water as needed until the pasta is tender.
Frequently Asked Questions
Why are my beans still hard?
They may be old or under-soaked. Continue simmering gently until fully tender.
Can I skip soaking the beans?
Yes, but cooking time increases and texture may be uneven.
Can I use canned beans?
Yes. Drain and rinse them, then reduce cooking time since they are already tender.
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Recipe
Sopa de Porotos
Equipment
- Box grater
Ingredients
- 250 g dried small red beans or black-eyed peas
- 2 tablespoos extra virgin olive oil
- 2 large garlic clove , minced
- 1 medium onion , chopped
- 1 large carrot , peeled and chopped medium
- 1 green bell pepper , stemmed, seeded, and chopped
- 2 large Roma tomatoes , chopped
- 1 bay leaf
- 150 g squash , peeled and cut into ½-inch pieces
- 1 liter boiling water , as needed
- 1 vegetable bouillon cube , such as Knorr
- 150 g queso panela
- kosher salt and black pepper , to taste
- 1 bunch fresh cilantro, chopped , to taste
- 1 bunch green onions, chopped , to taste
Instructions
- Soak the beans overnight in the refrigerator if the weather is too hot. Drain and rinse well before cooking.
- In a large Dutch oven pot, heat the oil over medium heat. Add the onions, carrots, bell pepper, and tomato, and cook until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the water, drained beans, bay leaf, and black pepper to the pot. Crumble the bouillon cube into the hot liquid and stir until dissolved.
- Reduce the heat to medium-low and simmer partially covered, with the lid slightly ajar, for about 60 minutes, stirring occasionally, until the beans are tender.
- Add the squash and continue cooking until everything is tender and the soup is slightly thickened.
- Add the crumbled cheese, cilantro, and green onions. Taste and adjust the seasoning if needed. Serve very hot with boiled yuca or Paraguayan tortillas.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
