Quinoa soup with beef
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8 -10
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Course
Soup
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Cuisine
South American, American, Ecuadorian
Quinoa soup with beef
Description
This quinoa and beef soup is a broth-based dish featuring bone-in and/or boneless beef pieces simmered with garlic, onions, diced tomatoes, and a blend of spices including achiote (or paprika), cumin, and white pepper. After the meat softens, starchy Yukon gold potatoes, fresh or frozen peas, and cooked or uncooked quinoa are added and cooked until tender. The combination of quinoa and potatoes adds body and texture to the soup.
The slow simmering melds the flavors, while additional fresh parsley, cilantro, and scallions added at the end provide freshness and mild pungency. Toppings like creamy avocado, sour pickled onions, and spicy aji sauce introduce complementary flavors and textures when served.
The recipe is adaptable for other meats like pork or chicken and allows for vegetable substitutions, making this a flexible, warming meal enriched by the wholesome grain quinoa and savory beef broth.
Ingredients
- 2 tablespoons butter or oil
- 1 cup onion from about ½ large white onion, white, diced
- 4 garlic minced or crushed, cloves
- 2 tomato peeled and diced
- 1 teaspoon achiote or paprika, or annatto, ground
- 1-2 teaspoons ground cumin adjust to taste
- ½ tsp ground white pepper
- 1 lb beef cut in medium sized chunks
- 1 lb beef bones optional
- 10 cups of water
- 2 cups peas fresh or frozen
- 2 cups quinoa or ½ cup uncooked and washed quinoa, cooked
- 4 potato peeled and cubed (about 1 ½ - 2 lbs, medium sized, Yukon gold
- 4 tablespoons parsley finely chopped
- 2 tablespoons cilantro finely chopped
- 2-3 scallions chopped - optional
- salt to taste
Topping suggestions:
- avocado
- onion curtido or pickled red onion
- aji hot sauce
Instructions
- Melt the butter or heat the oil over medium heat in large soup pot.
- Add the diced onions, minced garlic, diced tomatoes, achiote or paprika powder, cumin, white pepper, and salt. Cook for about 5 minutes or until the ingredients are softened, stirring often.
- Add the pieces of beef, mix until well coated with the sauce, and cook for about 5 minutes.
- Add the water and the beef bones (if using), increase the heat to high and bring to a boil.
- Reduce heat to low and cook until the meat is tender, about 45-60 minutes. If using uncooked quinoa, add it after about 30 minutes.
- Add the potatoes, peas and cooked quinoa.
- Reduce the heat to low and simmer for about 25-30 minutes or until the potatoes are tender.
- Use a slotted spoon to remove the beef bones from the soup.
- Add the chopped parsley, chopped cilantro and chopped scallions, taste and add salt/pepper if needed.
- Serve with avocado, pickled red onions, and aji or hot sauce.
Notes
- You can substitute pork or chicken for the beef if desired.
- Feel free to add or swap other vegetables to suit your taste or what you have on hand.
User Reviews
Overall Rating
4.9
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