Hatch Chili, Beef & Quinoa Soup

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Nutritional Info
  • Servings Per Recipe: 30
  • 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

View full nutritional breakdown of Hatch Chili, Beef & Quinoa Soup calories by ingredient
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Number of Servings: 30


    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, 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.

Makes 30 servings of 1 cup each.

Number of Servings: 30

Recipe submitted by SparkPeople user SLCOLMAN.

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