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.
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