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Sopa de maní
Heat 2 tablespoons of oil in a stockpot. Soften the onion, garlic, cumin and oregano with a pinch of salt for 5 minutes, add the ají paste if using, then the beef, and brown lightly. Add 1.7 litres of water, bring to a simmer, skim, and cook 45 minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sopa de maní take?
1 hr 55 min all in — 25 min prep, 1 hr 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Peanuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Blender, Frying pan, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Beef → Chicken pieces, or no meat with vegetable stock. Sopa de maní de pollo is common; the vegetarian one is a reasonable Lenten version.
What should I watch for?
Peanut soup scorches on the bottom. Keep the heat low and stir.
Any tips from this recipe?
If you can only find roasted peanuts, use 150 g and accept a deeper, more peanut-butter flavour. A handful of small pasta shapes added with the potato is common in La Paz and stretches the pot.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.