This soup is my first attempt at cooking with quinoa.
Quinoa is a grain that is safe for people that need to avoid gluten. It tastes slightly nutty and adds a lot of texture to this soup. Having said that the texture is something that I will need to get used to in this soup.
The soup is slightly spicy but the level of spice really depends on your Hatch Chili Peppers. The ones I used are the ones we roasted here at home!
3 lbs lean beef, cut into small cubes
2 cups onions, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 tbs garlic, chopped
1 cup roasted Hatch Chili peppers, chopped
2 tbs parsley, dried
2 tbs cilantro, dried
12 cups beef broth
1 cup quinoa
1 28 oz can petite diced tomatoes
3 tbs corn starch
salt & pepper to taste
In an 8 quart soup pot begin to cook the beef, celery, onions, carrots, garlic, parsley, and cilantro.
Add the roasted hatch chili, beef broth and enough water to fill the pot about 3/4 of the way.
Bring to a boil and then reduce heat to a simmer.
Simmer covered for about 2 hours or until the beef is very tender.
Bring back to a boil and add the quinoa.
Reduce heat to a simmer.
Simmer covered for 30 minutes to 1 hour.
Add the diced tomatoes and simmer covered for 30 minutes to an hour.
Mix the corn starch with water to form a slurry.
Add enough water to the soup pot to have a total volume of approximately 30 cups (7 1/2 quarts) and bring to a boil.
Add the corn starch slurry to the soup and cook for a few minutes.
This will not really thicken the soup too much but it adds a lot to the consistency.
Taste and season with salt and pepper as desired.