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1 tbsp. (15 ml) cooking oil

1 c. (250 ml) stewing beef, diced

½ c. (125 ml) onion, diced

½ c. (125 ml) carrots, diced

½ c. (125 ml) celery, diced

¼ c. (60 ml) quinoa

4 c. (1 L) beef broth

1 sprig fresh rosemary

1 sprig fresh thyme

1 bay leaf

3 sprigs fresh parsley

½ c. (125 ml) red pepper, diced

¼ c. (60 ml) fresh or frozen green peas

salt and ground black pepper to taste

Heat the oil in a large saucepan on medium-high heat. Place the beef in the pan and brown for about 5 minutes. Add the onion, carrots and celery. Cook until the onion is opaque, 10 minutes. Add the quinoa and beef broth.

Make a bouquet garni (bundle of herbs) by placing the rosemary, thyme, bay leaf and parsley in a 4-inch (10-cm) square piece of cheesecloth and tying it with a cotton string. (You can also simply tie the herbs together with a string.) Immerse the bundle in the soup.

Simmer the soup for 17 minutes, until the quinoa is tender.

Add the red pepper and peas during the last 8 minutes of cooking. Remove the bundle of herbs, season with salt and pepper and serve. Serves 4 to 6.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

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