South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sopa de Maní
Bolivia's rich and comforting peanut soup — ground peanuts blended into a golden broth with chicken, potatoes, and vegetables for deep, nutty warmth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Blend the peanuts: Soak the raw peanuts in warm water for 10 minutes, peel off the skins, and blend with 1 cup of water until very smooth and creamy.
- 2
Make the broth: In a large pot, brown the beef, then cover with 8 cups of water. Add the aji amarillo, garlic, and salt. Simmer for 45 minutes until the beef is tender.
- 3
Add the peanut base: Slowly stir the blended peanut cream into the beef broth. Allow it to simmer for another 15 minutes to cook out the raw peanut flavor.
- 4
Cook the vegetables: Add the diced carrots, potatoes, and peas. Cook for 10 minutes.
- 5
Add the pasta: Stir in the macaroni and cook for another 8-10 minutes until the pasta and potatoes are tender and the soup is thick and hearty.
- 6
Serve: Garnish with freshly chopped parsley and serve with crusty bread.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving845
Calories
59 g
Protein
47 g
Carbs
47 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sopa de maní is a Bolivian peanut soup, its body coming entirely from blended raw peanuts rather than any cream or flour thickener, a technique that reflects the peanut's long history as a staple crop across the Andes and the wider Americas. Adding pasta and potatoes turns what could be a simple soup into a filling, complete main course.
Listahan note
This version soaks and peels the raw peanuts before blending them smooth, since leaving the papery skins on would leave a bitter, gritty texture running through what's meant to be a silky peanut base.
Technique cues
- Soaking the raw peanuts in warm water before peeling loosens their papery skins, which would otherwise leave a bitter, gritty texture in the blended base.
- Browning the beef before it simmers with the aji amarillo and garlic builds a savory base the peanut cream is later stirred into.
- Stirring the blended peanut cream in slowly and simmering it for fifteen more minutes cooks out the raw, slightly chalky taste raw blended peanuts start with.
- Adding the pasta only in the last eight to ten minutes keeps it from overcooking into mush by the time the potatoes and carrots are tender.
Kitchen flow
- Parallel prep
- While Sopa de Maní simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the macaroni or short pasta.
- Make-ahead
- Sopa de Maní is a genuine make-ahead dish — it actually tastes better the next day once macaroni or short pasta have had time to meld; make it a day early and reheat gently. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Sopa de Maní is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the macaroni or short pasta. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Let the pot for Sopa de Maní soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the macaroni or short pasta.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 cup raw raw peanuts
Flavor support
Purpose: cup raw raw peanuts supports the balance of Sopa de Maní and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use verified safe seeds or omit the crunch when peanut or tree-nut safety matters.
1 lb bone-in beef
Main protein or body
Purpose: lb bone-in beef gives Sopa de Maní its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup macaroni or short pasta
Structural base
Purpose: cup macaroni or short pasta defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 cup diced potatoes
Structural base
Purpose: cup diced potatoes defines the shape and texture of the dish.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 carrot diced
Flavor support
Purpose: carrot diced supports the balance of Sopa de Maní and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Blend the peanuts as smooth as your blender allows — any remaining gritty texture in the base carries through to the finished soup since nothing strains it out afterward.
- Garnish with fresh chopped parsley and serve with crusty bread, since the soup's richness benefits from something to cut through it.
- This soup thickens further as it sits, so thin leftovers with a little water or broth when reheating.
Ingredient swaps
- Gluten-free direction
- Replace the macaroni or short pasta with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the bone-in beef.
- Nut-aware direction
- Omit the nuts here; a seed garnish keeps the texture without the tree-nut or peanut concern. This one leans on the bone-in beef.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the bone-in beef.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the bone-in beef.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
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Plan it in Listahan
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