Beef and Quinoa Soup
with celery / carrots / baguette
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.
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
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
Nutrition Facts
Amount Per Serving
Calories
525
Just a moment...
% Daily Value
Total Fat
15g
23%
Just a moment...
Saturated Fat
6g
30%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
82mg
27%
Just a moment...
Sodium
1631mg
68%
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Total Carbohydrate
56g
19%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
10g
Just a moment...
Protein
42g
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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.
Nutrition Facts
Amount Per Serving
Calories
525
Just a moment...
% Daily Value
Total Fat
15g
23%
Just a moment...
Saturated Fat
6g
30%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
82mg
27%
Just a moment...
Sodium
1631mg
68%
Just a moment...
Total Carbohydrate
56g
19%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
10g
Just a moment...
Protein
42g
Just a moment...
Reviews
Ratings
0 reviews