Beef and Quinoa Soup
with celery / carrots / baguette

Name: Beef and Quinoa Soup
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 6 oz Carrots, chopped; 3 stalks Celery, chopped; 1 Onions, medium, chopped; 1 lb Beef, stew meat; 1 tsp Salt; 1/2 tsp Garlic powder; 1/2 tsp Thyme, dried; 1/4 tsp Red pepper flakes; 2 stalks Green onions , chopped, green and white parts combined; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 2 Tbsp Tomato paste; 5 cups Stock, beef; 2 Bay leaves (opt); 1/3 cup Quinoa; 1/2 tsp Lemon juice; 1/2 cup Yogurt, plain or Greek; 1 Baguette, gluten-free small (opt)

Active: 20 min Total: 1 hr 20 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

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

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Make

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.

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