Beef and Quinoa Soup


Prep. Time: 15 minutes Cooking Time: 7–9 hours

¾ lb. chuck roast, cubed
1 medium-sized carrot, chopped
1 stalk celery, chopped
4 oz. baby bella mushrooms, diced
½ cup chopped yellow onion
1 Tbsp. fresh minced onion
2 tsp. tomato paste
½ tsp. basil
½ tsp. thyme
½ tsp. salt
⅛ tsp. pepper
1 bay leaf
4 cups gluten-free or regular low-sodium beef stock
1 tsp. gluten-free or regular soy sauce
½ tsp. gluten-free or regular Worcestershire sauce
¼ cup quinoa

1. Place all ingredients into the crock and give it a couple stirs.
2. Cover and cook on Low for 7–9 hours.
3. Remove the bay leaf before serving.

Makes 4 servings. Each serving contains:

Calories: 292
Fat: 17g
Sodium: 545mg
Carbs: 12.5g
Sugar: 2.5g
Protein: 22g


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