Hatch Chili, Beef & Quinoa Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
3 lbs lean beef, cut into small cubes2 cups onions, chopped1 cup celery, chopped1 cup carrot, chopped2 tbs garlic, chopped1 cup roasted hatch chili, chopped2 tbs parsley, dried2 tbs cilantro, dried12 cups beef broth1 cup quinoa1 28 oz can petite diced tomatoes3 tbs corn starchsalt & 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.
Makes 30 servings of 1 cup each.
Number of Servings: 30
Recipe submitted by SparkPeople user SLCOLMAN.
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.
Makes 30 servings of 1 cup each.
Number of Servings: 30
Recipe submitted by SparkPeople user SLCOLMAN.
Nutritional Info Amount Per Serving
- Calories: 136.9
- Total Fat: 2.2 g
- Cholesterol: 40.0 mg
- Sodium: 418.4 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.4 g
- Protein: 18.4 g
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