New Recipe Sunday: Beef and Quinoa Soup

Beef and Quinoa Soup

So the new budget led to my looking into  with The Food Bible and putting together my own soup recipe based upon what I had in the house. The outcome was Beef and Quinoa Soup. Overall, pretty healthy, it turned out to be tasty as well, so leftovers this week will be pleasant. If I were do it again, I would play a bit more with the seasonings. I did my best to provide measurements for the creation (until the end when the urge to just put whatever amounts felt right into the dutch oven overtook me. Sorry!).

Beef and Quinoa Soup

1 lb of lean ground beef
Frozen bag of Mirepoix Cajun Style Blend (onions, celery, and green bell peppers)
2 Tbsp minced garlic
1 tsp dried parsley
1/2 tsp basil
1/2 tsp black pepper
1/4 tsp ground coriander
1 oz of dried shiitake mushrooms (soak in water for at least 30 minutes and then dice)
1 cup of red wine (I used Trader Joe’s great and extremely in expensive Charles Shaw Shiraz)
32 oz of beef broth
1 14.5 oz can of diced tomatoes (go with the no salt added kind)
1 6 oz can of tomato paste (go with the no salt added kind)
1 cup of frozen black eyed peas
1 cup of frozen green beans
1 cup of frozen carrots
1 cup of frozen okra
2 cups of water
1 tsp hot sauce (I like Cholula and I may have started with 1 tsp, but by the end there may have been a Tbsp or 2)
1/4 cup of quinoa (rinsed extremely well)

1. Brown and crumble ground beef in a dutch oven. Then set aside.
2. Saute the onions, celery, and green bell pepper in the dutch oven with some of the remains of the hamburger and hamburger grease. If needed, add a little bit of olive oil.
3. Add the parsley, basil, black pepper, and ground coriander to the onions, celery, green pepper, and garlic. Stir and continue to cook.
4. Add the diced mushrooms and ground beef. Stir.
5. Add the red wine and cook everything for a couple of minutes.
6. Add the beef broth.
7. Add the diced tomatoes, tomato paste, and frozen vegetables.
8. Add water and hot sauce. Stir well.
8. Bring to a boil. Reduce heat, cover, and simmer for an hour or so.
9. Add the quinoa and continue to cook for another 20 minutes.
10. Then add garlic powder, onion powder, chili powder, cayenne pepper, and more of the previously used seasonings to preferred taste. Then top with a bit of shredded cheese (I had a Mexican style mix open) if so desired (which I did).
11. Serve and enjoy. Or if you do not enjoy, enjoy the open bottle of wine.


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