Hearty Quinoa Minestrone Soup Recipe
Serves: 6 Bowls
  • 1 lb. Ground Beef
  • 2 tbsp. Olive Oil
  • 1 Yellow Onion, chopped
  • 1 tbsp. Water
  • 3 cloves Garlic, minced
  • 2 tbsp. Tomato Paste
  • 5 - 6 Small Red Potatoes, diced into small cubes
  • 5 cups Vegetable Stock
  • 1 Bay Leaf (optional)
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Italian Seasoning
  • 1 can (15 oz.) Diced Tomatoes
  • 2 cups Seasonal Vegetables
  • 1 cup Cooked Quinoa
  • Salt + Pepper, to taste
  • Fresh Herbs, as needed
  1. Sauté ground beef in a dutch oven or large soup pot over medium-high heat until browned. Drain and set aside.
  2. Add olive oil, onion and water to the pot. Sauté until softened and browning. Add garlic and continue to cook for an additional minute.
  3. Pour the beef back in the pot. Next, add the potatoes, vegetable stock, bay leaf, Worcestershire sauce, Italian seasoning, tomatoes and seasonal vegetables (I used peas and corn). Stir until combine. Bring to a boil, cover and then reduce heat to a simmer. Continue cooking on low for 30 minutes. Stir quinoa into the pot and continue to cook for 5 minutes.
  4. Season with salt and pepper and serve with fresh herbs.
Recipe by Slice of Jess at https://sliceofjess.com/hearty-quinoa-minestrone-soup-recipe/