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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Beef Vegetable Quinoa Soup Recipe

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This recipe for Beef Vegetable Quinoa Soup is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (60 mL) quinoa
4 cups (1 L) beef broth
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 (60 mL) green peas (frozen or fresh)
Salt and ground black pepper to taste
Directions:
Directions:
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 (10 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.
Number Of Servings:
Number Of Servings:
Serves 4-6
Personal Notes:
Personal Notes:
THE BLEND OF herbs in this traditional beef vegetable soup takes this recipe from ordinary to extraordinary. As well, it's gluten-free and kid approved.

 

 

 

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