Beef Vegetable Quinoa Soup
The blend of herbs in this traditional beef vegetable soup takes this recipe from ordinary
to extraordinary.
Gluten-Free
Kid Approved
Serves: 4-6
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
Preparation Instructions
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.
Photo and recipe courtesy of Quinoa: The Everyday Superfood by Patricia Green and Carolyn Hemming.
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