Sopa de Mani (Bolivia Peanut Soup)

Sopa de mani is one of the most delicious and traditional soups of Bolivia. It is made with peanuts, pasta, peas and potatoes, and is accompanied by pieces of beef or chicken.


  • 3 lb (1.5kg) beef with bone (neck or rib), cut into pieces
  • 4 oz. (120g) raw peanuts
  • 1 white onion , peeled and chopped
  • 1 carrot , diced
  • 3 oz. (100g) peas (fresh or frozen)
  • 1 stalk celery , finely chopped
  • ½ red bell pepper , diced
  • ¼ cup vegetable oil
  • 3 cloves garlic , chopped
  • 6 cups beef broth (or vegetable broth)
  • 4 potatoes , cut into large cubes
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ lb (250g) macaroni pasta
  • 1 small bunch flat parsley , chopped
  • Salt
  • Black pepper


  • Toast the macaroni in a dry pan, stirring constantly over medium heat until golden brown (about 8 minutes). Set aside.
  • Soak the peanuts in hot water for 2 minutes so that they can be peeled easily. Drain them.
  • In the bowl of a blender, mix the peanuts and a cup of cold water until you obtain a paste. Set aside.
  • In a large pot, heat the oil over medium heat and sauté the garlic.
  • Add the onion, carrot, peas, and celery.
  • Sauté over high heat for 5 minutes, stirring constantly.
  • Add the meat, red bell pepper and broth and sauté over medium heat for 5 minutes.
  • Add the blended peanuts and stir well.
  • Add the potatoes. Add salt, black pepper, cumin and oregano. Mix well.
  • Cover and cook over medium heat for 15 minutes.
  • Add the toasted macaroni.
  • Cover and cook over low heat for 15 minutes, stirring regularly.
  • Sprinkle with chopped parsley at time of serving.


  • Sopa de mani is served with a topping of French fries.