My growing 13-year-old son is the inspiration for this soup. He’s 5’8”, has size 12 shoes and weighs more than his father’s weight at high school graduation (granted, that was 135 lb). He is such a funny kid. He proclaims that he loves beef, but every time we go out to a restaurant, he orders a caesar salad!
I like the fact that this recipe only calls for a half pound of beef for four servings of soup. Even though that is only 2 ounces of beef per person, it is still a very hearty soup.
The directions are listed for cooking with a large pot. I actually used my pressure cooker and cooked it for 20 minutes (instead of the 1 1/2 hours). Yet another reason to purchase one!
P.S. You can find Badia Sazon with Annato in the Latin section of the supermarket.
Beef, Potato, and Quinoa Soup
- 2 tsp. olive oil
- 6 green onions, chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 tsp. cumin
- 1/2 tsp. Badia Sazon with Annato
- 1/2 lb. beef, cubed into bite size pieces (I used beef tenderloin)
- 5 cups water
- 1 beef bullion cube
- 1 carrot, peeled and sliced
- 1/4 yellow bell pepper, diced
- 2 medium potatoes, peeled and cubed
- 1 cup cooked quinoa (I used red quinoa)
- 6 Tbsp. fresh chopped cilantro
- salt and pepper to taste
Heat oil in a large pot over medium heat. Saute scallions and garlic until soft, about 3 minutes. Add tomato, cumin, sazon, 4 Tbsp. 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, or until meat is tender.
Add potato and cooked quinoa and cook 25 more minutes. Add remaining cilantro and serve. Serves 4.
Recipe from Gina’s Weight Watcher Recipes. She calculates each 1 1/2 cup serving has 8 Weight Watcher PointsPlus.