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.
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.
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.
Pour stock and bay leaves over vegetables and add beef back to pan. Bring to a boil.
Reduce heat and simmer for 25 minutes to let the flavors come together.
Add quinoa and continue simmering until beef and quinoa are tender, 20 to 25 minutes more.
Stir lemon juice into soup and season with some salt and pepper.
Divide soup between bowls. Enjoy with yogurt and green onions on top and baguette on the side.