Sopa de Maní (Peanut Soup) From a Bolivian kitchen
- Category: Beef, Soups, Main Courses
- Servings: 8
- Print Recipe
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.
No one has ever missed the meat!
May 31, 2021 |