Sopa de Maní Bolivian Beef and Peanut Soup

Ingredients

• 2 lb. cross-cut beef shanks, patted dry with paper towels
• 2 Tbsp. vegetable oil, plus more as needed
• Kosher salt and freshly ground black pepper
• ½ lb. rigatoni, or any other large pasta
• 1 large carrot, peeled and coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 large onion, coarsely chopped
• 1 medium green bell pepper, seeded and coarsely chopped
• 1 medium turnip, peeled and coarsely chopped
• 2 tsp. ground cumin
• 1 tsp. sweet paprika
• ¼ tsp. cayenne pepper, or to taste
• 2 garlic cloves, coarsely chopped
• ½ cup raw blanched unsalted peanuts, soaked in cold water for 20 minutes and drained
• 2 medium Yukon Gold potatoes, peeled and cut into long batons (like thick french fries)
• ¾ cup green peas, fresh or frozen
• Coarsely chopped parsley, for garnish
• French fries or shoestring potatoes, homemade or store bought, for garnish (optional)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag