Bolivian Peanut Soup with Beef and Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A hearty Bolivian Sunday soup combining tender beef, rich peanut broth, and tender noodles, garnished with crispy potato fries. This latin american-inspired soups ready in about 110 minutes pairs beef chuck, diced, peanut butter, smooth, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef chuck, diced
• 1/2 cup peanut butter, smooth
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 6 cups beef broth
• 4 oz egg noodles
• 2 medium potatoes, peeled and cut into fries
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb diced beef chuck and brown on all sides for 5-6 minutes until caramelized. Remove beef and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped onion, 1 diced carrot, 1 diced celery stalk, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1/2 cup smooth peanut butter and cook for 2 minutes, stirring constantly, until the peanut butter blends with the vegetables and starts to release aroma.
4. Step 4: Pour in 6 cups beef broth, return the browned beef to the pot, and season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour.
5. Step 5: While soup simmers, preheat oven to 425°F. Toss 2 medium peeled and cut potato fries with 1 tbsp vegetable oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes until golden and crispy.
6. Step 6: After the soup has simmered for 1 hour, add 4 oz egg noodles and cook for an additional 8 minutes until noodles are tender.
7. Step 7: Ladle the soup into bowls, garnish each with 2 tbsp chopped fresh parsley and a handful of crispy potato fries on top for texture contrast.