Hearty Beef, Potato and Quinoa Soup Recipe

Ingredients

• 2 tsp olive oil
• 6–7 scallions (green onions), chopped
• 2 cloves garlic, minced
• 1 tomato, diced
• 1 tsp ground cumin
• 1/2 tsp sazon seasoning (with achiote)
• 1/2 lb beef, cut into small bite-size pieces (tenderloin or another stew-cut is fine)
• 5 cups water
• Beef bouillon or 1–2 beef bouillon cubes (adjust to taste)
• 1 carrot, peeled and sliced
• 2 tbsp yellow bell pepper, diced
• 2 medium potatoes, peeled and cubed
• 1 cup cooked quinoa
• 6 tbsp fresh cilantro, chopped (divided)
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped scallions and minced garlic and sauté until softened, about 2–3 minutes.
2. Add the diced tomato, ground cumin, sazon seasoning and about 1/4 cup of the chopped cilantro. Cook for another 2 minutes, stirring to combine and release the tomato juices.
3. Add the beef pieces, water and beef bouillon, then stir in the carrot, diced bell pepper and a pinch of salt. Raise heat until the liquid comes to a gentle boil.
4. Lower the heat, cover the pot, and simmer gently for about 1 to 1 1/2 hours, until the beef is tender. The longer it simmers, the more tender the meat becomes and the richer the broth will taste.
5. When the beef is nearly tender, add the cubed potatoes and the cooked quinoa. Continue simmering, uncovered or partially covered, for an additional 20–30 minutes until the potatoes are cooked through and the quinoa is warmed.
6. Taste and adjust seasoning with salt and pepper. Stir in the remaining chopped cilantro just before serving.
7. If using a pressure cooker, sauté the aromatics and tomato as directed, then add the beef, water, bouillon, carrot and bell pepper. Cook under high pressure for about 45 minutes, release pressure according to your cooker’s instructions, then add potatoes and cooked quinoa and cook on high pressure for an additional 10 minutes. Release pressure, stir in cilantro and season to taste.

Serving Suggestions

Serve this soup hot with wedges of avocado and aji or another favorite hot sauce on the side. A simple side salad, crusty bread or warm corn tortillas make great accompaniments. Garnish each bowl with extra fresh cilantro and, if desired, a squeeze of lime for brightness.

Tips and Variations

• For a deeper broth, brown the beef briefly before adding the liquid.
• Swap the beef for shredded chicken or a mix of beans for a different protein profile.
• To make this vegetarian, omit the beef and use vegetable broth with extra mushrooms or hearty beans; omit bouillon that contains meat.
• Cooked quinoa can be prepared in advance and refrigerated; add it toward the end of cooking to keep a firm texture.

Storage

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop, adding a splash of water or broth if the soup has thickened. This soup also freezes well—store in freezer-safe containers for up to 2–3 months; thaw overnight in the refrigerator before reheating.

Notes

This recipe draws inspiration from classic South American quinoa soups and was adapted to provide a simple, family-friendly version. The use of cooked quinoa helps preserve its texture in the finished soup.

Nutrition (approximate per serving)

Calories: 308 kcal; Carbohydrates: 31.3 g; Protein: 15.7 g; Fat: 13.8 g; Fiber: 4.6 g; Sodium: 277 mg (varies by bouillon and added salt).