Bolivian Peanut Soup recipe, or sopa de maní, is a beloved dish from Bolivia, especially close to the hearts of folks in Cochabamba. This creamy, hearty soup combines raw peanuts, vegetables, and meat, delivering a flavor that’s unmistakably Bolivian. It’s the kind of meal people crave when the weather cools down—usually served with homemade fries and a generous spoonful of spicy llajua sauce.
We picked up this recipe during our travels in Bolivia, chatting with cooks in local kitchens. Each region puts its own spin on the soup. When you blend peanuts with chicken, carrots, and potatoes, you get a thick, smooth broth that’s pretty distinctive among South American dishes. Honestly, it’s not complicated, and you can swap in whatever you have lying around.
If you’re curious about Bolivian flavors, this peanut soup is a cozy intro—traditional, simple, and full of character. Give it a try and you’ll see how it brings a little slice of Bolivia into your home.
Key Takeways
- The soup features a creamy peanut base mixed with vegetables and meat.
- It is traditionally served with homemade fries and spicy sauce.
- The recipe is adaptable and reflects Bolivia’s regional food styles.
Bolivian Peanut Soup Recipe Ingredients
Servings: 6
Prep Time: 20 minutes
Cooking Time: 1 hour and 30 minutes
1 cup peanuts, raw (shelled, unsalted)
1 potato, large peeled and diced
2 carrots, medium peeled and chopped
1/2 onion, yellow
2 celery stalks, diced
1/2 bell pepper, green diced
1/2 bell pepper, red diced
4 garlic cloves, minced
1/2 tsp cumin, ground
1/2 tsp oregano, dried
1/4 tsp Black pepper
1/4 tsp salt
1/2 cup frozen green peas
1 tbsp olive oil
1/2 cup parsley
2 pounds beef shanks
8 cups water
1 bay leaf
1 tomato
1 cup pasta
2 potatoes
1 Locoto pepper
Bolivian Peanut Soup Recipe Cooking Instructions
First, season the beef shanks with salt and pepper. Heat oil in a big pot and brown the beef on all sides—get some color on it, then set it aside for later.
In that same pot, toss in onion, celery, bell pepper, carrot, garlic, and a bay leaf. Sauté for a few minutes until things start to smell good. Pour in water, sprinkle in oregano, salt, and pepper, and bring it up to a boil. Let it simmer for about an hour so the broth gets nice and rich.
While the broth does its thing, blend the raw peanuts with half a cup of water until you get a smooth, creamy paste. Once the beef and veggies have flavored the broth, pull them out and stir in that peanut mixture. Drop the meat back in and simmer for another 10 minutes.
Fry the noodles in a little oil until they’re golden and crispy, then set them aside. Add potatoes, carrots, peas, and those fried noodles to the soup.
Bring the pot to a boil, then lower the heat and let it simmer uncovered for 20–25 minutes. The veggies and noodles will finish cooking, and the peanuts will melt into the broth.
To serve, put a meaty bone in each bowl and pour the soup over it. Top with fresh parsley and, if you’re feeling fancy, a handful of crispy fried potatoes for crunch.
Bolivian Peanut Soup Recipe
Ingredients
- 1 cup peanuts raw (shelled, unsalted)
- 1 potato large peeled and diced
- 2 carrots medium peeled and chopped
- 1/2 onion yellow or brown chopped
- 2 celery stalks diced
- 1/2 bell pepper green diced
- 1/2 bell pepper red diced
- 4 garlic cloves minced
- 1/2 tsp cumin ground
- 1/2 tsp oregano dried
- 1/4 tsp Black pepper to taste
- 1/4 tsp salt to taste
- 1/2 cup green peas frozen
- 1 tbsp olive oil (for sautéing)
- 1/2 cup parsley or Fresh cilantro chopped (for garnish)
- 2 pounds beef shanks or stew meat with bone (optional, for stock)
- 8 cups water or beef/vegetable stock
- 1 bay leaf
- 1 tomato chopped small
- 1 cup pasta (like rigatoni or small noodles) or 1 cup cooked rice (optional)
- 2 potatoes cut into matchsticks and fried (for topping, optional)
- 1 Locoto pepper or other chili, finely chopped (optional, for heat)
Instructions
- First, season the beef shanks with salt and pepper. Heat oil in a big pot and brown the beef on all sides—get some color on it, then set it aside for later.
- In that same pot, toss in onion, celery, bell pepper, carrot, garlic, and a bay leaf. Sauté for a few minutes until things start to smell good. Pour in water, sprinkle in oregano, salt, and pepper, and bring it up to a boil. Let it simmer for about an hour so the broth gets nice and rich.
- While the broth does its thing, blend the raw peanuts with half a cup of water until you get a smooth, creamy paste. Once the beef and veggies have flavored the broth, pull them out and stir in that peanut mixture. Drop the meat back in and simmer for another 10 minutes.
- Fry the noodles in a little oil until they’re golden and crispy, then set them aside. Add potatoes, carrots, peas, and those fried noodles to the soup.
- Bring the pot to a boil, then lower the heat and let it simmer uncovered for 20–25 minutes. The veggies and noodles will finish cooking, and the peanuts will melt into the broth.
- To serve, put a meaty bone in each bowl and pour the soup over it. Top with fresh parsley and, if you’re feeling fancy, a handful of crispy fried potatoes for crunch.
Notes
Cooking Tips
1. When you make Bolivian Peanut Soup, go for raw peanuts—they give the freshest, most authentic flavor. Roasting them a little can deepen the taste, but don’t overdo it or the soup gets bitter. 2. Adding quinoa is a solid move if you want more texture and nutrition. It blends in with the traditional ingredients and doesn’t overpower the soup. 3. We love tossing on fried matchstick potatoes or even quick homemade fries. They’re crunchy, and that contrast with the creamy soup is just right. Serve them crisp—no one wants soggy potatoes. 4. If you like a little heat, a bit of finely chopped locoto pepper does the trick. It’s pretty spicy, so a little goes a long way, but it really perks up the peanut flavor. 5. When you blend the peanuts, aim for smooth, not oily. Blending them with a bit of broth gets the texture just right before you stir them into the pot. 6. Chop your potatoes and carrots into small, even pieces. They’ll cook evenly and mix better into the soup’s texture that way. 7. Don’t be shy about tasting as you go. Sometimes you’ll want more peanut, sometimes a splash more broth or a pinch of salt. Let the flavors come together at their own pace—good soup takes a little patience.Nutrition
Cooking Tips
When you make Bolivian Peanut Soup, go for raw peanuts—they give the freshest, most authentic flavor. Roasting them a little can deepen the taste, but don’t overdo it or the soup gets bitter.
Adding quinoa is a solid move if you want more texture and nutrition. It blends in with the traditional ingredients and doesn’t overpower the soup.
We love tossing on fried matchstick potatoes or even quick homemade fries. They’re crunchy, and that contrast with the creamy soup is just right. Serve them crisp—no one wants soggy potatoes.
If you like a little heat, a bit of finely chopped locoto pepper does the trick. It’s pretty spicy, so a little goes a long way, but it really perks up the peanut flavor.
When you blend the peanuts, aim for smooth, not oily. Blending them with a bit of broth gets the texture just right before you stir them into the pot.
Chop your potatoes and carrots into small, even pieces. They’ll cook evenly and mix better into the soup’s texture that way.
Don’t be shy about tasting as you go. Sometimes you’ll want more peanut, sometimes a splash more broth or a pinch of salt. Let the flavors come together at their own pace—good soup takes a little patience.
Bolivian Peanut Soup Recipe FAQs
Bolivian peanut soup recipe uses simple but specific ingredients to create its rich flavor. Preparing the peanuts correctly and knowing the right accompaniments help make the dish authentic. The soup also has cultural importance and regional variations worth exploring.
What are the traditional ingredients needed for Bolivian peanut soup recipe?
The main ingredients for the Bolivian peanut soup recipe are raw peanuts, beef (often with bones for stock), potatoes, carrots, onions, garlic, celery, and bell pepper. Some recipes add pasta like rigatoni or rice for texture. Fresh parsley and fried potatoes or noodles are common garnishes.
How do I properly prepare the peanuts for Bolivian peanut soup Recipe?
Peanuts are usually blanched raw and then blended with water until smooth for the Bolivian peanut soup recipe. This peanut mixture is added to the broth to give the soup its creamy texture. Cooking peanuts thoroughly is important to avoid digestive discomfort.
What are some common side dishes served with Bolivian peanut soup recipe?
It’s typical to serve the Bolivian peanut soup recipe with fried potatoes or crispy shoestring fries. Sometimes, a spicy Bolivian salsa called llajua is offered on the side to add heat and brightness. Fresh bread can also accompany the meal.
Can the Bolivian peanut soup recipe be made vegetarian, and if so, how?
Yes. You can use vegetable broth instead of beef stock and omit the meat from the Bolivian peanut soup recipe. Make sure to keep the peanuts, potatoes, and vegetables for creaminess and flavor. Adding rice or pasta helps keep the soup hearty without meat.
What is the history and cultural significance of the Bolivian peanut soup recipe in Bolivia?
Peanuts originated in South America, and this soup has become a national favorite in Bolivia. It is considered a traditional dish often linked to family gatherings and colder weather. It represents comfort food with regional variations throughout the country.
Are there any variations of the Bolivian peanut soup recipe in other South American countries?
Yeah, there are! The Bolivian peanut soup recipe stands out with its mix of peanuts, beef, and potatoes, but you’ll find peanut-based soups popping up in other South American countries too. Sometimes folks swap in chicken, toss in a different veggie lineup, or even add grains—depends a lot on where you are and what’s on hand.