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Beef Potato and Quinoa Soup (Skinnytaste)


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  • 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


Servings 5


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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