© Ryan Szulc
Beef vegetable quinoa soup
Hearty and healthy, this soup can be an appetizer or a main
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.
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