Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Beef and Quinoa Soup
with celery / carrots / baguette

Active: 20 min Total: 1 hr 20 min
Hearty and comforting, this classic soup got great reviews when first featured in 2017.
Smarts: This soup requires 45 to 60 minutes of hands-off simmer time to tenderize the beef. If you are short on time, make the soup ahead. It tastes even better a day or two later.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Beef and Quinoa Soup:
  • Carrots - 6 oz , chopped
  • Celery - 3 stalks , chopped
  • Onions, medium - 1 , chopped
  • Beef, stew meat - 1 lb
  • Salt - 1 tsp
  • Garlic powder - 1/2 tsp
  • Thyme, dried - 1/2 tsp
  • Red pepper flakes - 1/4 tsp
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Tomato paste - 2 Tbsp
  • Stock, beef - 5 cups
  • Bay leaves (opt) - 2
  • Quinoa - 1/3 cup
  • Lemon juice - 1/2 tsp
  • Yogurt, plain or Greek - 1/2 cup
  • Baguette, gluten-free small (opt) - 1

Prep

  1. Carrots / Celery / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Season beef - Toss beef with salt, garlic powder, thyme, and red pepper flakes. Tenderize with a fork. (Can be done 1 day ahead)
  3. Green onions - Slice green onions, combining green and white parts. (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a Dutch oven with oil over medium-high heat. Add beef and saute until beef is brown on the outside, 7 to 8 minutes (don’t worry if it’s not cooked through). Set beef aside and return pan to heat.
  2. Add butter and then carrots, celery, and onions to melted butter. Saute until vegetables are starting to soften, 4 to 6 minutes. Stir in tomato paste and cook for 1 minute more.
  3. Pour stock and bay leaves over vegetables and add beef back to pan. Bring to a boil.
  4. Reduce heat and simmer for 25 minutes to let the flavors come together.
  5. Add quinoa and continue simmering until beef and quinoa are tender, 20 to 25 minutes more.
  6. Stir lemon juice into soup and season with some salt and pepper.
  7. Divide soup between bowls. Enjoy with yogurt and green onions on top and baguette on the side.

Reviews

Ratings


0 reviews