Sopa de Maní Recipe

A Sopa de Maní Recipe is a delicious and nutritious dish that originates from Latin America. This soup features the rich and satisfying flavors of peanuts, beef, and various vegetables.

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5 from 1 vote

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Course: Soup

Cuisine: Bolivian

Keyword: Sopa de Maní Recipe

Servings: Servings

Calories: 406 kcal

Equipment

Large Pot
Cutting board
knife
Spoon or ladle
Measuring Spoons

Ingredients

3 lbs. beef stew meat cut into bite-sized pieces
2 to 3 tsp. salt
8 cups beef broth or vegetable broth
8 oz. raw peanuts skinless - about 1¾ cups, or use roasted if you cannot find raw peanuts
4 potatoes cut into large cubes
1 onion small diced
2 carrots small diced
½ green bell pepper large diced
½ large red bell pepper large diced
½ cup white rice
½ cup green beans diced
3 cloves garlic chopped
½ tsp. cumin ground
¼ tsp. black pepper
3 oz. peas fresh or frozen
1 stalk celery finely chopped
Pinch oregano dried
fresh cilantro sliced
fresh parsley sliced
Hot sauce

Instructions

In a large pot, heat some oil over medium heat. Add the beef stew meat and sprinkle it with salt. Brown the meat on all sides, stirring occasionally. This will take about 5 minutes.

a. Heat oil in a large pot
b. Add beef stew meat to the pot
c. Sprinkle salt over the meat
d. Stir occasionally until the meat is browned

Pour the beef broth (or vegetable broth) into the pot with the meat. Stir well to combine.

a. Pour the beef broth (or vegetable broth) into the pot
b. Stir well to combine the broth with the meat
Add the raw or roasted peanuts to the pot. If using raw peanuts, make sure they are skinless. Stir to incorporate them into the soup.
a. Add the peanuts to the pot
b. If using raw peanuts, make sure they are skinless
c. Stir to incorporate the peanuts into the soup

Add the potatoes, onion, carrots, green bell pepper, and red bell pepper to the pot. Stir well.

a. Add the potatoes to the pot
b. Add the diced onion to the pot
c. Add the diced carrots to the pot
d. Add the diced green bell pepper to the pot
e. Add the diced red bell pepper to the pot
f. Stir well to combine all the vegetables

Stir in the white rice, green beans, chopped garlic, ground cumin, black pepper, peas, celery, and dried oregano.

a. Add the white rice to the pot
b. Add the diced green beans to the pot
c. Add the chopped garlic to the pot
d. Sprinkle ground cumin over the ingredients in the pot
e. Sprinkle black pepper over the ingredients in the pot
f. Add the peas to the pot
g. Add the finely chopped celery to the pot
h. Sprinkle a pinch of dried oregano over the ingredients

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour or until the meat is tender and the flavors have melded together.

a. Bring the soup to a boil
b. Reduce the heat to low
c. Cover the pot
d. Let it simmer for about 1 hour
e. Check if the meat is tender

While the soup is simmering, prepare the garnishes. Slice the fresh cilantro and parsley. Bake or fry the French fries until they are crispy.

a. Slice the fresh cilantro
b. Slice the fresh parsley
c. Bake or fry the French fries until crispy

Once the soup is ready, serve it hot in bowls. Garnish each bowl with a sprinkle of fresh cilantro and parsley. Serve with crusty bread and hot sauce on the side.

a. Serve the soup hot in bowls
b. Sprinkle fresh cilantro and parsley over each bowl
c. Serve with crusty bread
d. Provide hot sauce as a condiment

Notes

Pre-cut the vegetables in advance for quicker preparation.

Use a slow cooker to simmer the soup for convenience.

Adjust the seasoning according to personal taste preferences.

Experiment with different garnishes for added variety.

Make a larger batch and freeze individual portions for future meals.

Nutrition

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