Vegetable Beef and Quinoa Soup for #SoupSaturdaySwappers

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It's time for Soup Saturday Swappers and this month the theme is Main Course Soups and Stews.
Vegetable Beef and Quinoa Soup

I got into a bit of a quandary on this one.  I was going to feature a soup from my Danish background, and then realized after making it, that I'd already made and shared the recipe for Grønlangkål  (Green Kale Soup) in a previous Soup Saturday Swapper.

But that's OK, I now have several servings of it in freezer, and I'll enjoy every bowlful.

So I had to come up with another soup.  I wanted to use the beef stock I made a few weeks ago, and decided that it had been a very long time since we'd had Beef Barley Soup, but when I went to buy some, the store in my little town had none.  But while I was there I spotted some Couscous, and after the Couscous ended up in my shopping cart I spotted some Quinoa and remembered I had some in the pantry at home.
So, there it was, the beginnings of a soup/stew/stoup idea.
I usually don't follow exact recipes for soups because of the area I live in, a lot of times more exotic ingredients are simply not available in our local grocery store.  I'm talking bok choy, broccolini, red cabbage.  I would have to drive 30 miles to the next town to even hope to purchase anything slightly out of the ordinary.  So I put my soup together with vegetables I had on hand, including a can of Vegall.  I always have some in my pantry.  I use it in a lot of different dishes.

Vegetable Beef Quinoa Soup
This recipe can be adapted very easily to become vegetarian, simply by using vegetable stock and omitting the beef.    The quinoa adds a lot of protein to the soup.
This is also perfect for using up the last slice of roast, or cooked hamburger meat, or even left over steak.

I think that adding tomato paste and tomatoes to beef soup amps up the beefy taste of the soup.  However, I'm not fond of tomato skin in my soup, so I do this.  I cut an X in the end of the tomato, place the tomato into the simmering soup for a couple of minutes, then take out the tomato, peel it, and chop the tomato back up and add it back into the soup.
 The skin has split making it easier to peel.
 Peeled tomato ready to chop up.
 
Vegetable Beef Quinoa Soup



Vegetable Beef and Quinoa Soup

Yield: 4 servings
Author:
prep time: 5 Mcook time: 25 Mtotal time: 30 M
This soup can be whipped up in half an hour for a quick weeknight soup that tastes like it's been simmering all day long.

ingredients:

  • 4 cups beef stock or vegetable stock
  • 1 tomato - skinned and chopped up
  • 2 tablespoons concentrated tomato paste
  • 1 carrot chopped
  • 8 oz. chopped frozen spinach
  • 1 can mixed vegetables
  • 1/2-1 cup cooked beef
  • 1/2 cup quinoa
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Seasoned salt

instructions:

How to cook Vegetable Beef and Quinoa Soup

  1. Add all the ingredients into a pot and let simmer for 20-25 minutes.  Taste for seasonings just before serving and add more salt if needed.   Serve with a nice crusty roll for a hearty soup
Created using The Recipes Generator



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