A traditional Bolivian beef and vegetable soup featuring a rich, creamy broth deepened by the unique addition of natural peanut butter.
Bolivian Peanut Soup (Sopa de Maní)
A traditional Bolivian beef and vegetable soup featuring a rich, creamy broth deepened by the unique addition of natural peanut butter.
Ingredients
- 1 tbsp olive oil
- 1 lb beef stew meat cut into 1-inch cubes
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 large carrot peeled and diced
- 2 medium potatoes peeled and diced
- 6 cups beef broth
- 0.5 cup natural peanut butter smooth
- 0.5 cup frozen peas
- 0.25 cup small pasta like fideos (optional)
- 1 tsp ground cumin
- 0.5 tsp paprika or aji panca powder
- Fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
- Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, cumin, and paprika (or aji panca) and cook for 1 minute more until fragrant.
- Return beef to the pot. Add beef broth, diced carrots, potatoes, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until beef is tender.
- Stir in the natural peanut butter until fully dissolved and the soup is creamy. If using small pasta, add it now and cook according to package directions, usually 7-10 minutes, until al dente.
- Add frozen peas and cook for 2-3 minutes until heated through. Season with salt and black pepper to taste.
- Remove the bay leaf. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Notes
For a vegetarian version, omit the beef and use vegetable broth, adding extra vegetables like corn or sweet potato. You can also experiment with different types of pasta, or serve with a side of white rice. A dash of hot sauce can be added for those who prefer a spicier kick.
