Beef Vegetable Quinoa Soup

Name: Beef Vegetable Quinoa Soup
Ingredients: 1 Tbsp (15 mL) cooking oil; 1 cup (250 mL) diced stewing beef; ½ cup (125 mL) diced onion; ½ cup (125 mL) diced carrots; ½ cup (125 mL) diced celery; ¼ 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; ½ cup (125 mL) diced red bell pepper; ¼ cup (60 mL) green peas (frozen or fresh); ¼ cup (60 mL) green peas (frozen or fresh); ¼ cup (60 mL) green peas (frozen or fresh); Salt and ground black pepper to taste; Salt and ground black pepper to taste

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The blend of herbs in this traditional beef vegetable soup takes this recipe from ordinary to extraordinary.

Ingredients

1 Tbsp (15 mL) cooking oil
1 cup (250

Soup
Gluten-free

Method

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 (10 cm) square piece of cheesecloth and tying it wit