Andes Mountains Quinoa Beef Soup
This nourishing Peruvian soup is healthy and hearty, perfect for chilly nights up in the mountains or cozy winter dinners, wherever you live.
Servings
6
Cook Time
1 hour,50 minutes
Servings
6
Cook Time
1 hour,50 minutes
Ingredients
  • 3tablespoons olive oil, divided
  • 1pound beef stew meat
  • salt and pepper
  • 1/2large onion, chopped
  • 2 carrots, peeled and chopped
  • 2stalks celery, chopped
  • 3cloves garlic, minced
  • 1teaspoon dried oregano
  • 1teaspoon smoked paprika
  • 1 bay leaf
  • 8cups beef broth
  • 1(14 ounce) can diced tomatoes
  • 1/2cup quinoa (uncooked)
  • 4small Yukon gold potatoes, peeled and diced
  • chopped parsley for garnish
Instructions
  1. Heat 1 ½ tablespoons olive oil in a large pot over medium-high heat. Season beef with salt and pepper. Cook meat, stirring often, until all sides are browned. Remove to a plate.
  2. Add remaining 1 ½ tablespoons olive oil and reduce heat to medium. Add onion, carrot, and celery and season with a little bit of salt and pepper. Cook, stirring often, until vegetables are beginning to soften, about 8 minutes. Add garlic and cook until fragrant, 1-2 more minutes.
  3. Add oregano and paprika and mix well. Add beef back to pot. Add bay leaf. Pour in beef broth and tomatoes. Scrape any browned bits off the bottom of the pot. Bring to a simmer, then turn heat down to medium-low. Simmer for 1 hour, uncovered, stirring occasionally.
  4. Add quinoa and potatoes and stir to incorporate. Simmer for about 20 more minutes, until quinoa is cooked and potatoes are tender. Season to taste.
  5. Remove bay leaf. Garnish with chopped parsley just before serving.

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