Hearty Beef, Potato, And Carrot Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup beef stock, leftover from roast
• 2/3 cup onion, chopped
• 2 celery ribs, chopped
• 4 cups water
• 1/3 cup ketchup
• 1 (3 ounce) package sazon goya (cilantro n' tomato)
• 2 teaspoons apple cider vinegar
• 1 teaspoon steak sauce (a-1)
• 1/8 teaspoon mustard (dijon)
• 1/3 cup quinoa, prewashed-no rinse kind
• 2 cups chuck roast, cubed
• 1 1/2 cups carrots, left-over and sliced
• 1 (14 1/2 ounce) can potatoes, drained and quartered
• 3/4 cup mushroom (baby portabellas, sliced)

Recipe

• 1 in a large soup pot with 1/3 cup of the left-over beef stock, saute' the chopped celery and onion until tender.
• 2 add the quinoa, baby portabellas, sliced carrots and quartered potatoes; stir to mix well. let this cook a couple of minutes to enhance the flavors.
• 3 stir after one minute.
• 4 add the cubed roasted chuck roast. stir all together.
• 5 add balance of left-over beef stock, all the water, the ketcup, apple cider vinegar, steak sauce, and dijon mustard. stir well.
• 6 add the package of sazon goya with cilantro n' tomato. stir to incorporate into soup mixture.
• 7 bring to a boil.
• 8 cover and simmer for 20-25 minutes.