Bolivian sopa de maní is a hearty peanut soup made with beef, potatoes, vegetables, and pasta, usually served hot with fresh herbs and sometimes crisp potato sticks. This approachable version uses everyday ingredients and a blender for a smooth, creamy broth; Bolivian households and regions have their own variations in meat, vegetables, and toppings.
Ingredients
- 1 tablespoon (15 ml) neutral oil, such as sunflower or canola oil
- 1 pound (454 g) ground beef
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 medium carrot, peeled and diced, about ¾ cup (75 g)
- 3 garlic cloves, minced, about 1 tablespoon (9 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon sweet paprika (2 g)
- 1 teaspoon dried oregano (1 g)
- 1 cup (145 g) unsalted roasted peanuts, shelled
- 7 cups (1.66 L) low-sodium beef broth, divided
- 2 medium potatoes, peeled and cut into ½-inch (1.25 cm) cubes, about 12 ounces (340 g)
- 1 cup (100 g) elbow macaroni or small pasta
- ½ teaspoon fine salt (3 g), plus more to taste
- ¼ teaspoon black pepper (0.5 g), plus more to taste
- ½ cup (75 g) frozen peas
- 1 large russet potato, about 8 ounces (230 g), for optional crisp potato sticks
- 1 tablespoon (15 ml) neutral oil, for the optional potato sticks
- 2 tablespoons (8 g) chopped fresh parsley, for serving
- 2 tablespoons (8 g) chopped fresh cilantro, for serving
Instructions
- Prepare the optional topping. Heat the oven to 425°F (220°C). Cut the russet potato into thin matchsticks, about ¼ inch (6 mm) thick, and pat them dry with a clean towel. Toss with 1 tablespoon (15 ml) oil and a pinch of salt. Spread in a single layer on a baking sheet. The sticks are a traditional-style crunchy topping, but the soup is delicious without them.
- Brown the beef. Warm 1 tablespoon (15 ml) oil in a large, heavy pot over medium-high heat. Add the ground beef and cook for about 8 minutes, breaking it into small pieces with a spoon. Stir and check the thickest pieces with a food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for ground beef. If it has not reached that temperature, continue cooking and check again.
- Cook the aromatics. Add the onion and carrot to the pot and cook for 4 minutes, stirring occasionally, until the onion begins to soften. Stir in the garlic, cumin, paprika, oregano, salt, and pepper. Cook for 30 seconds, just until fragrant. Avoid letting the garlic brown, which can make its flavor bitter.
- Blend the peanuts. While the beef and vegetables cook, put the peanuts and 2 cups (475 ml) of the broth in a blender. Blend until very smooth, scraping down the sides if needed. A powerful blender gives the creamiest result; with a less powerful one, blend for an extra minute. Keep the lid vented according to the blender’s instructions so pressure from the liquid can escape.
- Simmer the soup. Pour the peanut mixture into the pot, then add the remaining 5 cups (1.18 L) broth. Stir well, scraping the bottom of the pot to loosen any browned bits. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 17 minutes, stirring occasionally so the peanut mixture does not settle and scorch.
- Bake the potato sticks. While the soup simmers, bake the prepared potato sticks for 20 to 25 minutes, turning them once, until golden and crisp at the edges. Oven performance and the thickness of the sticks affect the time, so check them early. Take them out when ready and season lightly with salt. They will crisp further as they cool.
- Add the potatoes and pasta. Stir the cubed potatoes and macaroni into the soup. Simmer for about 12 minutes, stirring every few minutes, until the potatoes are tender when pierced and the pasta is cooked but not mushy. Check the package’s suggested pasta time and begin testing near the lower end; small pasta shapes can cook quickly in hot soup.
- Finish and serve. Stir in the frozen peas and simmer for 2 minutes, until hot. Taste and adjust the salt and pepper. Turn off the heat and let the soup stand for 2 minutes so the broth settles. Ladle into bowls and top with parsley, cilantro, and crisp potato sticks if using.
Tips
Blend carefully. Hot liquid can build pressure in a blender. For this recipe, blend the peanuts with cool or room-temperature broth before adding the mixture to the pot. Do not fill a blender beyond its recommended limit, and follow the manufacturer’s directions for venting the lid.
Keep the peanut broth moving. Peanut purée is naturally thick and can stick to the bottom of the pot. Stir during the simmer, especially around the corners, and lower the heat if the soup begins bubbling vigorously. A gentle simmer cooks the potatoes without scorching the base.
Choose a practical peanut option. Unsalted roasted peanuts are easy to find and blend smoothly, with a deeper toasted flavor than the raw peanuts often used in traditional versions. If you find shelled raw peanuts, you can use the same weight; cook the blended broth thoroughly and expect a milder, less roasted taste. Avoid salted peanuts unless you reduce the added salt.
Adjust the thickness at the end. Pasta and potatoes absorb broth as they sit. If the soup seems too thick before serving, stir in hot broth or water a little at a time. If it is thinner than you like, simmer it briefly without a lid, stirring often. Do not add extra uncooked pasta late in the process; it may cook unevenly.
Serving Suggestions
Serve sopa de maní as a generous main course, with the herbs and crisp potato sticks scattered over each bowl just before eating. The crunchy topping adds contrast to the smooth peanut broth and soft vegetables. If you prefer a simpler finish, use parsley or cilantro alone, or put both herbs on the table so everyone can choose.
Warm crusty bread is useful for dipping, while a small green salad with a sharp vinegar dressing makes a refreshing side alongside the rich soup. You can also serve a little hot sauce or sliced fresh chile separately for guests who want more heat. Keep add-ons modest: the soup already contains beef, potatoes, and pasta, so it does not need another substantial starch to make a filling meal.
For a family-style meal, bring the pot to the table and offer toppings in separate bowls. Keep the crisp potato sticks apart from the soup until serving so they do not turn soft. If the soup thickens while waiting, loosen it with a splash of hot broth and stir before ladling.
Variations
Use chicken. Replace the ground beef with 1 pound (454 g) boneless, skinless chicken thighs, cut into bite-size pieces. Brown the chicken in the oil, then cook it in the soup until a thermometer inserted into the thickest piece reads 165°F (74°C), the USDA FSIS safe minimum for poultry. The soup will taste lighter and less beefy. Chicken breast works too, but can become dry if simmered longer than needed.
Make it vegetarian. Leave out the beef and use vegetable broth. Add 1½ cups (240 g) cooked white beans or chickpeas with the potatoes for a more substantial bowl. Since the meat will no longer contribute browned flavor, sauté the onion and carrot until well softened and lightly golden before adding the garlic and spices.
Swap the pasta. Small shells, ditalini, or broken thin noodles can stand in for elbow macaroni. Use the same volume as a starting point, but follow the package timing and check frequently. Rice is another possible variation; add ½ cup (90 g) rinsed long-grain rice with the potatoes and allow extra simmering time as needed. Rice will make the soup starchier, so keep extra broth on hand.
Change the vegetables or heat. Frozen peas are convenient, but green beans cut into short pieces or a handful of corn kernels can replace them. For gentle warmth, add ½ teaspoon (1 g) of mild chile powder with the other spices. Fresh hot chile can be served separately instead, letting each person adjust their bowl without changing the whole pot.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, airtight containers. The soup keeps for 3 to 4 days in the refrigerator. Store the crisp potato sticks separately at room temperature for a short time if serving the same day; for longer storage, refrigerate them, knowing they will lose their crunch. Do not leave the soup out to cool for an extended period.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring regularly until steaming throughout. Because pasta and potatoes absorb liquid in the refrigerator, add a splash of broth or water to loosen the soup. When reheating leftovers, bring them to 165°F (74°C), the USDA FSIS safe temperature, and check with a food thermometer. Avoid repeatedly cooling and reheating the entire pot.
For freezing, the soup is best without the pasta, which can become soft after thawing. If you are planning ahead, cook the soup through the peanut-broth stage with the beef and vegetables, cool it promptly, and freeze it in airtight portions. Thaw in the refrigerator, reheat to 165°F (74°C), then cook fresh pasta and potatoes in the simmering soup until tender. The finished soup can also be frozen, but its pasta and potatoes may have a softer texture. Use frozen soup within about 2 to 3 months for best quality.
Frequently Asked Questions
What is sopa de maní?
Sopa de maní means peanut soup in Spanish. It is a well-known Bolivian dish built around a blended peanut broth, often with beef, potatoes, and pasta. Ingredients and toppings vary between cooks; the crisp potato topping is a popular way to add crunch, not a requirement.
Does the soup taste strongly of peanuts?
Peanuts give the broth its creamy texture and recognizable nutty flavor, but the beef broth, vegetables, and spices balance it. Roasted peanuts make the flavor more toasted and pronounced. For a milder result, use raw peanuts if available and keep the cumin and paprika at the listed amounts rather than increasing them.
Can I make sopa de maní without a blender?
A blender produces the smoothest broth, but a food processor can work if you process the peanuts in small batches with some broth. The result may be a little grainier. A mortar and pestle is possible but takes considerable effort; simply stirring whole peanuts into the soup will not create the characteristic creamy base.
How can I keep the pasta from getting mushy?
Use a small pasta shape and start checking it at the package’s earliest suggested cooking time. Cook the soup only until the pasta is tender, since it continues softening in hot broth. If you expect leftovers, cook and store the pasta separately, then add it to individual bowls or the reheated soup.
Can I make it ahead?
Yes. For the best texture, prepare the beef and peanut broth ahead, refrigerate it promptly, and cook the potatoes and pasta when you reheat the soup. If you make the complete recipe in advance, expect the broth to thicken and the pasta to soften; stir in extra broth while reheating and serve the crisp topping separately.
What can I use instead of beef broth?
Chicken broth gives a lighter but still savory flavor, while vegetable broth works for a meatless version. Low-sodium broth is helpful because it lets you season the soup gradually. If using regular broth, wait until the end to add extra salt, since the liquid reduces slightly and the peanut mixture carries seasoning throughout the pot.
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