Peanut Sopa de Maní with Vegetables and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy Bolivian peanut soup simmered with potatoes, carrots, peas, and rice for a nourishing, lightly nutty meal. This latin american-inspired soups (gluten free) ready in about 55 minutes pairs unsalted roasted peanuts, ground, chicken broth, white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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.

Prep: 15 min Cook: 40 min Serves 6 Latin American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium chopped white onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
  2. Step 2: Stir in 1 cup ground unsalted roasted peanuts, cooking for 2 minutes to release their aroma.
  3. Step 3: Gradually whisk in 6 cups chicken broth to prevent lumps, then add 1/2 cup white rice, 2 medium diced yellow potatoes, and 2 medium diced carrots.
  4. Step 4: Bring the soup to a boil, then reduce heat to a simmer and cook uncovered for 25 minutes until vegetables and rice are tender.
  5. Step 5: Stir in 1/2 cup frozen peas and 1 cup shredded cooked chicken breast, cooking for an additional 5 minutes until heated through.
  6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, then sprinkle 2 tbsp chopped fresh parsley before serving for a fresh finish.

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Frequently asked questions

How long does Peanut Sopa de Maní with Vegetables and Rice take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Peanut Sopa de Maní with Vegetables and Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Peanut Sopa de Maní with Vegetables and Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Peanut Sopa de Maní with Vegetables and Rice for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Peanut Sopa de Maní with Vegetables and Rice gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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