Beef and Quinoa Soup
with celery / carrots / baguette
Hearty and comforting, this soup, which we last featured in 2017, is full of classic flavors that hit the spot as the weather cools.
Smarts: This soup requires about 45 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.
- 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
- 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
Heat a Dutch oven with cooking 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 tender, 8 to 10 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 30 minutes to let the flavors come together.
Add quinoa and continue simmering until beef and quinoa are tender, ~20 minutes more.
Stir lemon juice into soup and season with some salt and pepper.
Divide soup between bowls. Enjoy with yogurt on top and baguette on the side.