Go Back
–+ servings

Bolivian Sopa de Mani Recipe

Typical garnishes for sopa de mani include thinly sliced potato fries, fresh herbs, bread, or a spicy Bolivian salsa called llajua. The soup is usually made with chicken or beef ribs, and while various beans can be used, green peas are the most popular choice.
Traditionally, sopa de mani was made with chuño—potatoes preserved through freeze-drying, a technique from the Inca era that allows potatoes to be stored for many years. Some versions of the soup also include rice or macaroni pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Bolivian
Servings 6 Yield
Calories 2034 kcal

Ingredients
  

  • 6 lbs Beef ribs
  • 1 tbsp Salt
  • 6 Potatoes
  • 1/2 cup Green peas
  • 1/2 cup Fava beans
  • 1 cup Peanuts
  • 1 cup Onion
  • 1/2 cup Tomato
  • 1 tsp Cumin
  • 2 cloves Garlic
  • 1 tbsp Oregano
  • 1 tbsp Parsley
  • 1 ½ tbsp Ground yellow chile pepper
  • ¼ cup Oil

Instructions
 

  • In a mortar and pestle, grind the peanuts.
  • Peel and cut the potatoes and tomatoes into quarters, chop the onion finely.
  • Fry the onion in the oil.
  • Fill a large pot with enough water to cover the meat and place over medium heat.
  • Add the meat and bring to a light boil.
  • Add the salt, tomato, onion, cumin, oregano, chili pepper and garlic and cook for 5 mins.
  • Add the ground peanuts and cook until the meat is tender and fully cooked.
  • Add the fava beans, peas, and potatoes to the pot and cook until soft.
  • Garnish with parsley and serve.

Nutrition

Calories: 2034kcalCarbohydrates: 53gProtein: 116gFat: 150gSaturated Fat: 54gCholesterol: 381mgSodium: 1610mgFiber: 9gSugar: 7g
Keyword Bolivian Sopa de Mani Recipe
Tried this recipe?Let us know how it was!