Beef Quinoa Soup
Beef Quinoa Soup is a quick-cooking dish filled with added nutritional value due to the inclusion of quinoa to the recipe. Enjoy this soup as an appetizer or as a meal. If you eat quinoa during Passover, this is an excellent meal idea.
The recipe recommends that you make a bouquet garni using rosemary and thyme - if you prefer other herbs and spices (garlic powder, onion powder and the like, make the appropriate substitutions).
Note: This recipe for Beef Vegetable Quinoa Soup comes from Patricia Green and Carolyn Hemming's Quinoa 365 (Whitecap) - see link below.
Ingredients for Beef Quinoa Soup:
- 1 tbsp. (15 mL) cooking oil
- 1 cup (250 mL) diced stewing beef
- 1/2 cup (125 mL) diced onion
- 1/2 cup (125 mL) diced carrots
- 1/2 cup (125 mL) diced celery
- 1/4 cup (50 mL) quinoa
- 4 cups (1L) beef broth (chicken or vegetable broth can also be used)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- 3 sprigs fresh parsley
- 1/2 cup (125 mL) diced red bell pepper
- 1/4 cup (50 mL) green peas (frozen or fresh) (omit peas during Passover)
- 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, about 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 small 4-inch (5-cm) square piece of cheesecloth and tying it with a cotton string. (You can also use a tea strainer or simply tie the herbs together with a string.) Immerse the bundle in the soup.
Simmer the soup for about 17 minutes, until the quinoa is tender. Add the red pepper and peas in the last 8 minutes of cooking. Remove the fresh herbs, season with salt and pepper and serve.
Beef Quinoa Soup serves 4 to 6.
Link to article: http://www.calgaryherald.com/life/Soup+with+protein+punch/4327352/story.html#ixzz1FRlkRGNS (Gwendolyn Richards, Postmedia News February 22, 2011)
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