Sopa de Maní (Peanut Soup) From a Bolivian kitchen
The remote town of Laphía, Bolivia, was recently connected to the grid by a crew of NC electric co-op volunteer lineworkers (read our story about the project). Villagers shared this traditional recipe with Carolina Country readers. Some ingredients subbed due to availability.
- 2 cups macaroni noodles
- ¼ cup vegetable or olive oil
- 3 cloves garlic, minced
- 1 white onion, peeled and diced
- 1 carrot, diced
- ½ cup frozen peas
- 1 stalk of celery, diced
- ½ bell pepper, diced
- 1–2 pounds bone-in beef (we used short ribs)
- 8 cups beef or veggie broth
- 2 large potatoes, cut into big cubes
- 1 teaspoon cumin
- ½ teaspoon oregano
- Salt, to taste
- Black pepper, to taste
- ½ cup natural peanut butter
- French fries (optional)
- 1 small bunch of parsley, chopped
Toast the macaroni noodles in a dry pan, stirring over medium heat for approximately eight minutes. Set aside.
In a large soup pot, heat the oil and sauté the garlic until it is golden brown. Add onion, carrot, peas, celery and bell pepper. Sauté for 5 minutes.
Add meat and broth and cook over medium-high heat for approximately 5 minutes.
Lower heat to medium and add potatoes, cumin, oregano, salt and black pepper. Cover and cook for 15 minutes.
Add the toasted noodles. Cook for approximately 45 minutes over medium-low heat. Add more broth or water as needed.
Carefully remove the beef and de-bone. Discard bones and return meat to pot.
Stir in peanut butter.
Serve in bowls and top with French fries and chopped parsley.