Can I make this soup ahead of time?
Yes, you can prepare the soup base (beef, potatoes, and broth) ahead of time. Add the pasta just before serving to prevent it from becoming too soft.
DINNER
Bolivian Peanut Soup (Sopa de Maní) with Beef and Pasta
Delight in the comforting and unique flavors of Bolivia with this traditional Sopa de Maní. This hearty soup features tender pieces of beef, pasta, and vegetables, all simmered in a rich, creamy peanut broth for a truly satisfying meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
02
Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
03
Return the seared beef to the pot. Add the creamy peanut butter and beef broth, stirring well to combine and dissolve the peanut butter. Bring the mixture to a simmer.
04
Add the diced potato to the simmering soup. Cover the pot and reduce the heat to low. Simmer for 30 minutes, or until the beef and potatoes are tender.
05
Stir in the small pasta, salt, and black pepper. Continue to simmer, uncovered, for 8-10 minutes, or until the pasta is al dente and the soup has thickened slightly. Adjust seasoning to taste.
06
Ladle the hot Sopa de Maní into bowls and serve immediately.
About This Recipe
Delight in the comforting and unique flavors of Bolivia with this traditional Sopa de Maní. This hearty soup features tender pieces of beef, pasta, and vegetables, all simmered in a rich, creamy peanut broth for a truly satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, toast the peanut butter lightly in a dry pan for a few minutes before adding it to the soup. Garnish with fresh chopped parsley or cilantro for a pop of color and freshness.
Easy Substitutions
Chicken or pork can be used instead of beef. For a vegetarian version, omit the meat and use vegetable broth, adding extra vegetables like carrots or peas. Gluten-free pasta can be used to make this dish gluten-free.
Storage & Reheating
Store leftover Sopa de Maní in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid upon standing, so you might need to add a splash of broth or water when reheating.
Serving Suggestions
Serve with a sprinkle of fresh chopped parsley or cilantro. Offer a side of crusty bread for dipping. A small dollop of aji (Bolivian spicy sauce) can be added for those who enjoy a bit of heat. Pair with a simple green salad to balance the richness.
Common Mistakes
Using sweetened peanut butter will alter the soup's savory profile; always opt for unsweetened. Not browning the beef sufficiently can result in less flavor. Overcooking the pasta will make it mushy; add it towards the end of the cooking process. Not stirring the peanut butter thoroughly can lead to clumps in the soup.
Frequently Asked Questions
What kind of pasta works best?
Small pasta shapes like elbow macaroni, ditalini, or alphabet pasta are traditional and work well, but any small pasta will do.
Is this soup spicy?
This recipe is not spicy. If you prefer a little heat, you can add 1/2 teaspoon of aji amarillo paste or a pinch of cayenne pepper with the garlic.
MORE TO KNOW
Sopa de Maní is a beloved staple in Bolivian cuisine, often enjoyed during colder months or as a celebratory dish. The key to its creamy texture and rich flavor is the careful incorporation of unsweetened peanut butter, which provides a unique depth that distinguishes it from other soups. While some recipes call for a touch of aji amarillo (yellow chili paste) for a subtle kick, this version focuses on the comforting, savory notes that make it universally appealing. Don't be afraid to adjust the consistency by adding more broth if you prefer a thinner soup, or simmering a bit longer for a thicker stew-like consistency.
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