This beef soup with quinoa is full of flavor and nutrients. It is made with veggies and is ultra satisfying because of its high fiber content. You can enjoy this soup anytime of the year but especially on cold winter days.
We will be making a beef stock from scratch for this recipe that will be nice and concentrated. Then we will add the veggies and the quinoa.
Quinoa is an Andean grain that is rich in protein, calcium, iron, magnesium, phosphorous and more. It is very versatile and can be added to soups and salads. You can also enjoy it as a side like you would rice. Although most boxed quinoa that is sold in the US is already pre-washed, it is important that you wash this grain thoroughly as it contains a substance called saponin that can be bitter. I wash it by scrubbing it in the palms of my hands under running water but you can also soak it in water. Make sure to change your water 3 to 4 times.
Once the quinoa is cleaned you have to dry it before you add it to your soup. You will have to place it in a dry skillet and stir it constantly until it is no longer wet. Now it is ready to be cooked inside the beef stock.
I like serving this soup with a piece of beef on the bone in each bowl and some crusty bread and butter.
Here is what you are going to need for this delicious beef soup with quinoa:
FOR THE STOCK:
4 beefy soup bones
1 medium carrot, peeled and halved
2 celery stalks, leaves and all
1 small yellow onion, peeled and quartered
4 garlic cloves, halved
1 bay leaf
8 cups water
Salt & Pepper
Rinse the bones and place them in a stock pan. Add all the other ingredients and bring to a boil. Season with salt and pepper. Skim off any rendered foam and discard it. Cover the pot and reduce the heat. Simmer the stock for 50 to 60 minutes.
Fish out the carrot, onion, garlic, celery and bay leaf.
While the stock is cooking prepare your quinoa by washing it thoroughly. Rinse it in running water or soak it changing your water 3 to 4 times. Heat a dry skillet and add the quinoa to it. Stir it constantly until the quinoa is dry.
FOR THE SOUP:
1 cup thawed, diced carrots
1 cup thawed peas
2 medium potatoes — peeled and diced
3/4 cup quinoa – very well washed
Add the carrots, peas, potato and quinoa to the soup. Bring to a simmer and cook for 20 to 25 minutes, until quinoa has a transparent ring and potato is cooked through. Taste for salt and pepper and adjust as necessary.
Serve garnished with chopped parsley and crusty bread. Enjoy!
CALORIES 288.62; FAT 9.32 grs (sat 3.38; mono 3.48; poly 0.35); PROTEIN 23.81 grs ; FIBER 4.49 grs; CARBS 27.48 grs; CHOLESTEROL 38.75 mg; IRON 3.70 mg; SODIUM 709.25 mg; CALCIUM 44.00 mg