Easy quinoa soup with beef recipe made with onions, garlic, tomatoes, cumin, achiote/annatto, beef, potatoes, peas, parsley and cilantro. Served with avocado, pickled red onions, and hot sauce.
Course Soup
Cuisine Andean, Ecuadorian, Latin American, South American
Keyword Beef, Potatoes, Quinoa, Quinoa soup with beef
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 8-10
Ingredients
2tablespoonsof butter or oil
1cupdiced white onionfrom about ½ large white onion
4garlic clovesminced or crushed
2 tomatoespeeled and diced
1teaspoonof ground achiote or annattoor paprika
1-2teaspoonsof ground cuminadjust to taste
½tspground white pepper
1lbof beefcut in medium sized chunks
1lbof beef bones - optional
10cupsof water
2cupsof fresh or frozen peas
2cupscooked quinoaor ½ cup uncooked and washed quinoa
4medium sized Yukon gold potatoespeeled and cubed (about 1 ½ - 2 lbs)
Melt the butter or heat the oil over medium heat in large soup pot.
Add the diced onions, minced garlic, diced tomatoes, achiote or paprika powder, cumin, white pepper, and salt. Cook for about 5 minutes or until the ingredients are softened, stirring often.
Add the pieces of beef, mix until well coated with the sauce, and cook for about 5 minutes.
Add the water and the beef bones (if using), increase the heat to high and bring to a boil.
Reduce heat to low and cook until the meat is tender, about 45-60 minutes. If using uncooked quinoa, add it after about 30 minutes.
Add the potatoes, peas and cooked quinoa.
Reduce the heat to low and simmer for about 25-30 minutes or until the potatoes are tender.
Use a slotted spoon to remove the beef bones from the soup.
Add the chopped parsley, chopped cilantro and chopped scallions, taste and add salt/pepper if needed.
Serve with avocado, pickled red onions, and aji or hot sauce.
Notes
This quinoa soup can also be made with pork or chicken instead of the beef. Additional vegetables can be added/replaced based on your preference.