Sopa de Maní

Name: Sopa de Maní
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Bolivia
Ingredients: 1 cup roasted peanuts, ground into a paste; 1/2 lb beef short ribs; 1 carrot, diced; 1 potato, diced; 1/2 cup peas; 1/2 cup diced celery; 1 onion, chopped; 2 cloves garlic, minced; 6 cups beef broth; French fries, for garnish; Salt and pepper, to taste

6 servings15 min prep40 min cookEasy Bolivia

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The Story Behind It

The Tale of Sopa de Maní

Story updated September 17, 2026

Sopa de maní, a creamy peanut soup with beef, vegetables, and often crisp fries on top, reflects Bolivia's long history of peanut cultivation across the Andes and Amazon lowlands, where peanuts have been grown for thousands of years. It's especially popular in the city of Cochabamba.

Ingredients

Scale:· 6 servings

1 cup roasted peanuts, ground into a paste
1/2 lb beef short ribs
1 carrot, diced
1 potato, diced
1/2 cup peas
1/2 cup diced celery
1 onion, chopped
2 cloves garlic, minced
6 cups beef broth
French fries, for garnish
Salt and pepper, to taste

Instructions

1Simmer the beef short ribs in beef broth with onion and garlic until tender, about 25 minutes.
2Remove the meat, shred it, and return it to the pot.
3Stir the ground peanut paste into the broth until fully dissolved and the soup thickens slightly.
4Add the carrot, potato, and celery, and simmer for 15 minutes until vegetables are tender.
5Stir in the peas during the last 5 minutes of cooking.
6Season with salt and pepper, ladle into bowls, and top each with a handful of crispy French fries.

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