As you can tell by the title,
Erin is a Register Dietitian. She’s also a Mama who loves cooking and
I love that
cooks healthy recipes, but also loves cookies!
A girl after my own heart!
Since it is a blazing hot July, you’d think that I would grill something for this reveal, but we were surprised by a cool rainy day last week and I had some stew meat in the freezer, so I got to whip up some comfort food instead!
This is a nice, hearty soup (gotta love the superfood, quinoa, making an appearance. The soup was fantastic! Though, if I were to make it again, I think I’d add in some corn and maybe some chipotle pepper – some spicy and sweet would round out the soup beautifully! I definitely think this will be making another appearance once the weather turns cool!
for a fantastic recipe!
Beef Potato Quinoa Soup
Adapted from Wholesome RD
1 tbsp extra virgin olive oil
¾ lb beef stew meat
1 onion, diced
2 cloves garlic, mined
1 (15 oz) can petite diced tomatoes, undrained
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp black pepper
¼ cup cilantro, chopped
2 quarts low sodium beef stock
2 large carrots, peeled and diced
2 medium potatoes, cubed
1 cup quinoa, rinsed and drained
Salt and pepper to taste.
Heat the oil in a large soup pot. Add the beef and sear on all sides. Move the beef to a plate, cut into smaller pieces if necessary, and set aside.
In the same pot, add the onion and cook until tender, 5-7 minutes. Add in the garlic, diced tomatoes, cumin, paprika, pepper, and cilantro, cook another 2 minutes.
Stir in the beef (and any juices from the plate) and beef stock, bring to a boil. Cover and reduce heat to low. Simmer for 1 ½ hours, or until the beef is tender.
Add the potatoes, carrots, and quinoa and simmer for an additional 30 minutes or until the potatoes are tender and the quinoa is cooked. Top with additional cilantro and serve.
Makes 4 big bowls or 6 smaller bowls of soup