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Brrrr! It’s been downright cold here in Ohio this winter. That hasn’t slowed anything down, and busy days hectic evening schedules means the slow cooker works overtime. During the winter I’m usually in the mood for warm and cozy comfort food. This beef, potato and quinoa soup for a dish that is full of flavor, including a little hint of spice, and is sure to warm you up on even the coldest of days.
- 3 tsp oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes with green chiles {Rotel or similar}
- 1 tsp cumin
- 1?2 tsp chile powder
- 1 lb beef, cubed into small bite size pieces (I used beef tenderloin)
- 32 oz beef broth
- 1 carrot, peeled and sliced
- 1?2 red bell pepper, diced
- 2 medium potatoes, peeled and cubed
- 1?2 cup quinoa, rinsed and dried
- scallions
- salt and pepper to taste
- Heat oil in pan over medium heat. Add onion and garlic. Saute for 2-3 minutes. Add cumin, chile
- powder, salt and pepper. Saute for one minute. Remove from heat.
- In bowl of slow cooker, add beef pieces. Top with carrots, bell peppers and potatoes. Add diced tomatoes and beef broth. Cook on low for 5 hours. Add quinoa and and cook for an additional
- hour. Serve topped with chopped scallions.
This beef, potato, and quinoa soup recipe is easy to throw in the slow cooker to cook all day. Then you’ll have the fabulous beef and potato soup smell to great you at the door when you get home. The best part is supper will be ready to put on the table within minutes.
Pair the beef potato and quinoa soup with a side salad and you’ve got a delicious meal for your family in no time. This is also a great recipe for leftovers to take to work the next day! Well, that is if you have any leftovers!
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