Potatoes Beef and Quinao Soup
By Pattywak
The key to making a good beef soup is letting the beef simmer until it gets soft, the longer the better so the meat is tender. If you have a pressure cooker, this will cook in half the time and the meat will be incredibly soft. I love my pressure cooker, probably more than my crock pot but I wrote the directions assuming you don't own one. I recommend buying one, it's great for making stews and beans in half the time, and the flavors really get into the food. I own a 6-quart Presto which is perfect for making a pot of beans. Lot's of you are asking me which I own, click here to see.
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1-1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 307.9 • Fat: 13.8 g • Protein: 15.7 g • Carb: 31.3 g • Fiber: 4.6 g
Ingredients
- 2 tsp olive oil
- 6-7 scallions, chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 tsp cumin
- 1/2 tsp Badia Sazon with Annato
- 1/2 lb beef, cubed into small bite size pieces (I used beef tenderloin)
- 5 cups water
- beef bullion
- 1 carrot, peeled and sliced
- 2 tbsp yellow bell pepper, diced
- 2 medium potatoes, peeled and cubed
- 1 cup cooked quinoa
- 6 tbsp fresh chopped cilantro
- salt and pepper to taste
- .
Details
Servings 4
Preparation
Step 1
Saute oil in a large pot, add scallions and garlic and sauté until soft over medium heat, about 3 minutes. Add tomato, cumin, sazon with achiote, 1/4 cup cilantro and cook another 2 minutes. Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil. Cover and simmer on low about 1-1/2 hours, until meat is tender.
Add potato and cooked quinoa and cook an additional 25 minutes. Add remaining chopped cilantro and serve
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