How to Make Bolivian Peanut Soup

Today, we’re making Bolivian peanut soup, one of my all-time favorite dishes from my childhood in Bolivia. This soup is rich, comforting, and packed with flavor. While many opt for the simpler method of sautéing the vegetables and meat, then adding water and peanuts, I prefer to take an extra step by preparing a concentrated broth. It may take a bit more time, but trust me, it enhances the depth of flavor in a way that’s totally worth it! No matter which method you choose, this soup is always a comforting and satisfying meal.

This Bolivian peanut soup offers a rich, creamy texture with deep, savory flavors from the beef stock, balanced by the nutty, earthy notes of peanuts. The potatoes and carrots provide mild sweetness, while the fried noodles and optional fries add a delightful crispy contrast. Fresh parsley gives a light herbal finish, making this soup a comforting and hearty meal.

Bolivian Peanut Soup

Servings: 6

Ingredients for the Stock:

4 beef shanks (or any beefy soup bone)
1/2 yellow or brown onion
2 stalks celery (preferably with leaves), washed and halved
1/2 bell pepper, washed and seeded
1 carrot, washed and halved
4 garlic cloves, peeled and smashed
2 bay leaves
10 cups water
1/2 teaspoon oregano
Salt & Pepper to taste
1 tablespoon oil (for searing)

Ingredients for the Soup:

1 cup raw, blanched peanuts (use more for a thicker soup)
1 cup Rigatoni or 1/4 cup rice
1 large potato, peeled and cubed (small)
1 large carrot, peeled and sliced or cubed (small)
1/2 cup frozen peas
Chopped parsley and shoestring potatoes or French fries for garnish (optional)

Instructions:

Make the Stock:

• Season the beef shanks with salt and pepper.
• Heat a large pot with oil. Once hot, sear the beef on both sides until browned. Set the meat aside.
• Deglaze the pan with a splash of water, scraping up the browned bits.
• Add onion, celery, bell pepper, carrot, garlic, and bay leaves. Sauté for a few minutes.
• Add 10 cups of water and season with salt, pepper, and oregano. Bring to a boil, reduce heat, and simmer for 1 hour.

Prepare the Peanut Mixture:

• While the stock simmers, blend the peanuts with 1/2 cup of water until smooth.

Finish the Soup:

• After the stock has simmered for an hour, remove the beef and set it aside. Discard the vegetables and bay leaves.
• Stir the blended peanut mixture into the stock. Add additional water from the blender to the pot.
• Return the meat to the pot. Simmer for 10 minutes.
• In a skillet, heat oil and lightly fry the noodles until golden brown. Set aside.
• Add the potatoes, carrots, peas, and fried noodles to the soup. Mix well. Taste and adjust salt and pepper.
• Bring the soup to a boil, then reduce heat and simmer uncovered for 20-25 minutes, until the vegetables and noodles are fully cooked. Ensure the peanuts cook thoroughly to avoid stomach discomfort.

Serve:

• Place a meaty bone in the middle of each bowl. Ladle the soup over the bone, and garnish with parsley and fried potatoes, if desired.

Nutritional Breakdown (per serving):

Calories: 450 kcal
Protein: 23g
Carbohydrates: 39g
Dietary Fiber: 5g
Sugars: 4g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 320mg
Potassium: 800mg
Vitamin A: 50% of Daily Value (DV)
Vitamin C: 15% of DV
Calcium: 8% of DV
Iron: 20% of DV

This nutritional breakdown is an estimate and may vary depending on ingredient brands and exact measurements.

Print the Recipe Here