Bolivian peanut soup is a delightful way to serve up good old fashioned meat and potatoes. Cook this soup gentle and slow. If you do, the beef will be moist and tender and the potatoes will bursting with the flavor of their juices. The most unusual part of this soup is biting into the occasional crunchy peanut. Serve with Bolivian Hot Sauce.
| Servings |
| 4 people |
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Bolivian peanut soup is a delightful way to serve up good old fashioned meat and potatoes. Cook this soup gentle and slow. If you do, the beef will be moist and tender and the potatoes will bursting with the flavor of their juices. The most unusual part of this soup is biting into the occasional crunchy peanut. Serve with Bolivian Hot Sauce.
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Ingredients
- olive oil , as needed
- 1 large onions , chopped
- 3 cloves garlic , crushed
- 1 tsp oregano
- 1 tsp cumin
- 1 lb stew beef , or chicken, cubed
- 1 quart beef broth , or chicken depending on the meat you choose
- 4 medium potatoes
- 1/2 cup peanuts , unsalted
- 1/4 cup white rice
- 1/2 cup green peas (fresh or frozen) , frozen
- 1 cup milk
- parsley , to taste
Servings: people
Units:
Instructions
- Add some oil to a large pot and heat over medium. Cook onion and garlic with oregano and cumin.
- When onions are softened, add beef, stock, potato, and peanuts. Simmer gently until potatoes are just tender. I cooked this soup on super low for about 1 1/2 hours.
- 2. Add rice, peas, and milk about 20 minutes before serving.
- Cut your potatoes as big, or as small, as you like.
- Add your meat. I used beef.
- Throw in your peanuts. I liked them slightly broken up. You can grind them smaller if you like but the peanut flavor will be more intense.
- Add rice, milk and peas and serve after about 20 minutes.
Recipe Notes
Stock is great if you have some – I had chicken stock in the pantry, so in it went!