Bolivian Peanut Soup with Beef and Vegetables

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A hearty Bolivian classic from the Cochabamba region, this rich soup blends toasted peanuts into a savory beef broth loaded with carrots, peas, potatoes, and rice. The peanut base creates a velvety, nutty body that turns a simple bowl into deeply satisfying comfort food, traditionally enjoyed with a side of rice or boiled potatoes.

Nutrition Facts

Per serving (estimated)

• 650 kcalCalories
• 35 gFat
• 8 gSaturated Fat
• 50 gCarbs
• 7 gFiber
• 8 gSugar
• 35 gProtein
• 720 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 15 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the soup base

• 1 cup raw shelled peanuts
• 1 lb beef stew meat (chuck), cut into 3/4-inch cubes
• 6 cups beef broth
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp kosher salt, plus more to taste

For the vegetables and rice

• 2 medium carrots, diced
• 1 cup frozen green peas
• 2 medium Yukon gold potatoes, peeled and cubed
• 1/2 cup long-grain white rice
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges for serving

Directions

1. Toast the peanuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly golden; let cool slightly, then transfer to a blender with 1 cup of the beef broth and blend into a smooth, creamy paste.
2. Heat the oil in a large heavy pot over medium-high heat. Pat the beef cubes dry, season with 1/2 teaspoon salt, and brown in batches for about 2 minutes per side until a deep crust forms; transfer to a plate.
3. Reduce heat to medium and add the chopped onion to the same pot, cooking for 5-6 minutes until softened and translucent. Add the garlic, cumin, and oregano and cook for 1 minute until aromatic, stirring constantly to prevent burning.
4. Return the beef to the pot along with any accumulated juices, the bay leaf, and the remaining 5 cups of beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until the beef is fork-tender.
5. Stir in the blended peanut paste, diced carrots, potatoes, and rice. Continue to simmer uncovered for 20-25 minutes until the rice is tender, the potatoes are soft, and the soup has thickened to a creamy consistency.
6. Add the green peas during the last 5 minutes of cooking and warm through. Remove the bay leaf and taste, adjusting salt as needed.
7. Ladle the soup into warm bowls, garnish generously with fresh cilantro, and serve immediately with lime wedges for squeezing over each portion.
8. Pair with extra boiled potatoes or steamed white rice on the side, as is traditional in Bolivian homes.

Cook’s Notes

• Toast the peanuts slowly over medium heat and watch them carefully; they go from golden to burnt in seconds and a deep toast gives the soup its signature flavor.
• For a smoother, more velvety texture, strain the blended peanut paste through a fine mesh sieve before adding it to the soup.
• Beef short ribs can replace stew meat for an even richer broth, though they require an extra 20 minutes of simmering to become tender.
• The soup thickens considerably as it cools; when reheating leftovers, add a splash of hot broth to restore the original consistency.
• Substitute cooked quinoa for the rice for a more authentically Andean version with extra protein and a nuttier finish.

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