Sopa de Maní Recipe (Bolivian Beef and Peanut Soup)

Name: Sopa de Maní Recipe (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; 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)

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This sopa de maní recipe (Bolivian beef and peanut soup) is a soul-satisfying one-pot main that calls for plenty of produce—and one unexpected pantry ingredient.

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Ingredients

2 lb. cross-cut beef shanks, patted dry with paper towels
2 Tbsp. vegetable oil, plus more as needed
Kosher salt
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)