Wednesday, January 26, 2011

Quinoa Soup with Beef

This is a hearty meat and potato soup with quinoa for something different. It's simmered a long time over low heat to get the meat really tender. You can add any vegetables you like. Be sure to season this as you go and try adding some jalapeños if you like your soup spicy, enjoy!

Recipe: (Serves 6-8)
Ingredients:
1 tablespoon olive oil
5 green onions, chopped
2 garlic cloves, minced
6-8 cherry tomatoes, halved
1 1/2 teaspoons cumin
3/4 teaspoons paprika
3/4 - 1 pound beef tenderloin, cubed into small bite size pieces
4 cups Organic Beef Broth
3 cups water
2 carrots, peeled and diced
1 celery stalk, diced
1 bell pepper, diced (I used 1/2 yellow and 1/2 red)
8 small Yukon Gold potatoes, cubed
2 cups cooked quinoa (prepared per package instructions)
2 cups fresh or frozen green peas (or you favorite vegetable, diced)
1/2 teaspoon garlic powder
2 tablespoons fresh chopped cilantro for garnish (optional)
salt and pepper to taste
avocado for garnish (optional)

Directions:
1. Add 1 tablespoon olive oil in a large pot over medium-high heat, add scallions and garlic and sauté until tender 1-2 minutes. Add tomatoes, cumin and paprika, cook ~1 minute until spices are fragrant. Lightly salt and pepper the meat and add to the pot, brown slightly on all sides no more than 2 minutes.

2. Add broth, water, carrots, celery, bell pepper and a dash of salt and bring to a boil. Cover and simmer on low about 1 1/2 hours, until meat is tender.*

3. Add potatoes, cooked quinoa, peas, garlic powder, a dash of salt and pepper and simmer another 30 minutes. Season to taste and serve hot, garnished with fresh cilantro and sliced avocado.

*This soup can be made in advance the night before; prepare it through step 2, cover and refrigerate.  On the day you are planning to serve it, warm soup on stove top, add potatoes, cooked quinoa and peas and cook as per step 3 for 25-30 minutes or until heated through and potatoes are cooked.

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