Beef and Quinoa Soup
with celery / carrots / baguette
Hearty and comforting, this soup 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.
Ingredients
- 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
Prep
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Carrots / Celery / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
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Season beef - Toss beef with salt, garlic powder, thyme and red pepper flakes. Tenderize with a fork. (Can be done 1 day ahead)
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Make
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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.
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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.
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Pour stock and bay leaves over vegetables and add beef back to pan. Bring to a boil.
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Reduce heat and simmer for 30 minutes to let the flavors come together.
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Add quinoa and continue simmering until beef and quinoa are tender, ~20 minutes more.
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Stir lemon juice (if using white beans as a barley sub, drain and rinse and then add to soup) into soup and season with some salt and pepper.
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Divide soup between bowls. Enjoy with yogurt on top and baguette on the side.
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