Hearty Beef, Potato, and Carrot Soup

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup beef stock, leftover from roast
  • 23
    cup onion, chopped
  • 2
    celery ribs, chopped
  • 4
    cups water
  • 13
    cup ketchup
  • 1
    (3 ounce) package sazon goya (Cilantro n' Tomato)
  • 1
    teaspoon steak sauce (A-1)
  • 18
    teaspoon mustard (Dijon)
  • 13
    cup quinoa, prewashed-no rinse kind
  • 2
    cups chuck roast, cubed
  • 1 12
    cups carrots, left-over and sliced
  • 1
    (14 1/2 ounce) can potatoes, drained and quartered
  • 34
    cup mushroom (baby portabellas, sliced)
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DIRECTIONS

  • In a large soup pot with 1/3 cup of the left-over beef stock, saute' the chopped celery and onion until tender.
  • Add the Quinoa, baby portabellas, sliced carrots and quartered potatoes; stir to mix well. Let this cook a couple of minutes to enhance the flavors.
  • Stir after one minute.
  • Add the cubed roasted chuck roast. Stir all together.
  • Add balance of left-over beef stock, all the water, the ketcup, apple cider vinegar, Steak Sauce, and Dijon Mustard. Stir well.
  • Add the package of Sazon Goya with Cilantro n' Tomato. Stir to incorporate into soup mixture.
  • Bring to a boil.
  • Cover and simmer for 20-25 minutes.
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