Jan 18, 2011

Beef, Potato and Quinoa Soup




For the meat and potato lover, this soup is for you. Hearty soups like this are exactly what I love about South American cuisine. A nourishing one pot meal, typically served with aji and avocado on the side.

This soup uses cooked quinoa, which is a South American seed which has become very popular in North America lately. Quinoa is very high in protein, and contains all 9 essential amino acids, lysine, phosphorous, copper, iron and magnesium. It's gluten-free and you can find it at any healthy food store, Amazon, Trader Joe's and even at your local supermarket. Click here for the recipe to cook basic quinoa.

By now I don't think I have to tell you just how much I love Latin American cuisine. It's the ultimate comfort food to me, so I am happy to share some wonderful South American dishes with you. This dish was adapted from Laylita's Recipes, her blog features many wonderful Ecuadorean dishes.

The key to making a good beef soup is letting the beef simmer until it gets soft, the longer the better so the meat is tender. If you have a pressure cooker, this will cook in half the time and the meat will be incredibly soft. I love my pressure cooker, probably more than my crock pot but I wrote the directions assuming you don't own one. I recommend buying one, it's great for making stews and beans in half the time, and the flavors really get into the food. I own a 6-quart Presto which is perfect for making a pot of beans. Lot's of you are asking me which I own, click here to see.


Beef, Potato and Quinoa Soup
Adapted from Laylita's Recipes
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1-1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 307.9 • Fat: 13.8 g • Protein: 15.7 g • Carb: 31.3 g • Fiber: 4.6 g 
 

Ingredients:

  • 2 tsp olive oil
  • 6-7 scallions, chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 tsp cumin
  • 1/2 tsp homemade sazon
  • 1/2 lb beef, cubed into small bite size pieces (I used beef tenderloin)
  • 5 cups water
  • beef bullion
  • 1 carrot, peeled and sliced
  • 2 tbsp yellow bell pepper, diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup cooked quinoa
  • 6 tbsp fresh chopped cilantro
  • salt and pepper to taste

Directions:
Saute oil in a large pot, add scallions and garlic and sauté until soft over medium heat, about 3 minutes. Add tomato, cumin, sazon with achiote, 1/4 cup cilantro and cook another 2 minutes. Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil. Cover and simmer on low about 1-1/2 hours, until meat is tender.

Add potato and cooked quinoa and cook an additional 25 minutes. Add remaining chopped cilantro and serve.

125 comments :

  1. Do you have any suggestions for cooking it in a crockpot? Thanks!

    - Carolyn

    ReplyDelete
    Replies
    1. I'm going to do it in the crockpot and I'm just going to throw it all in for about 6-7 hours on low. You could precook the Quinoa if you'd like and either add it later as you dish it out, or throw it into the crockpot at the end and turn the crockpot off. I plan on just washing the raw Quinoa and then throwing it in the crockpot to cook. I'm also going to put the potatoes in the whole time. I do this with a beef stew we make and it the potatoes are perfect.

      Delete
  2. I just found your site through pinterest and I love it! I've tried several recipes and can't wait to try this soup. Sounds delicious!

    ReplyDelete
  3. I do have a pressure cooker & only cook 2 things it in... beets and a family dish called porcupine meatballs (basically meatballs with rice & onions in a tomato soup sauce). If I were to make this in my pressure cooker - do you have any tips? Just when it says "cover & simmer for 1-1/2 hours" - i'm assuming I put the lid on & once it starts "shimmying" then I cook it for 45 minutes? (or is that too long to cook it?) Thanks!

    ReplyDelete
  4. Wow gena, this looks Amazing I love my pressure cooker. I make chicken noodle soup in mine. The pressure cooker adds so much flavor it's awesome. I'm thrilled to see so many recipes here that I can use it for not to mention stews sauces ... The list is end less........I could. Not live without mine . I love it that you answer feed back most sites are to busy. Thank you so much for all you do. Your food looks wonderful.. I Have 4 recipes I'm starting with I'm so excited!

    ReplyDelete
  5. Mmmmmmmmmm, this looks really good! I am going to copy this recipe too! You're the best! Thanks for sharing.
    Best regards,
    Gloria

    ReplyDelete
  6. What exactly is that spice you add? Amazon has it but i need to purchase 6 bottles...can you substitute anything for it?

    ReplyDelete
  7. This sounds DELISH! Going to make it soon! Thank you!!

    ReplyDelete
  8. I think I will start a section for pressure cookers, I see a few of you own them. They really help cook long simmering food in half the time. I would not do this in a slow cooker, personally... I just threw an entire batch of soup out that was similar. Slow cooker works great for some recipes and not so great for others.

    Pressure cooker- when you add meat, lock pressure cooker and cook 35 minutes on low, then shut stove off. When the pressure escapes on it's own (about 10 minutes) and unlocks, remove cover and continue with the recipe without locking the lid.

    The sazon you should find in the Spanish aisle of your supermarket. Goya makes it as well but I prefer badia because there's no MSG. Or if you find ground anatto or
    achiote, you can use that. If not... Paprika will do!

    ReplyDelete
  9. Hi Gina, I absolutely love your blog and have been cooking my way through it since I found it 2 months ago. I love the simplicity and flavor your recipes offer. Please keep them coming. My question is around the ingrediate that has popped up in two recipes lately. Sazon, is it necessary? I try to avoid MSG and from a little quick research it appears these seasonings contain MSG or at least something similar. Will I risk the integrity of the recipe if I don't add it, and is there a natural substitute? Thank you!

    ReplyDelete
  10. oops I just read your last comment. I will look for annato or anciote. Thanks.

    ReplyDelete
  11. Do you have any recommendations as to type, brand of pressure cooker to buy? Have been thinking about purchasing one, but have no idea as to which one would be best. TIA!

    ReplyDelete
  12. Can't wait to try, and so excited to pass this on to my girlfriend who's husband is from Ecuador. He is always fussing about missing food from "home".

    (BTW Gwyn if you read this, I'd love to get that beet recipe! :o) I am always looking for new ways to enjoy my beloved unloved veggies)

    ReplyDelete
  13. This is truly a great site! Your recipes and photos are amazing! Would love a pressure cooker category, as I have one but have no idea what to do with it!

    ReplyDelete
  14. This looks great! thanks so much for sharing :-)

    ReplyDelete
  15. what is Quinoa and where do you find it at the store?

    ReplyDelete
    Replies
    1. Depends on the store. At my local Publix it is with the rice and other grains, and also in the gluten free section. At Kroger it is on their health food aisle with the grains.

      Delete
  16. This comment has been removed by the author.

    ReplyDelete
  17. "Aji" is hot sauce (homemade) I'll try to post the recipe tonight, but that may be too late since you are already making it!

    Real quick, it's scallions, tomato, hot pepper, lime juice, cilantro and a little vinegar finely minced or put in the food processor. You add it to your soup for a little zing!

    ReplyDelete
  18. This is simmering on the stove as I write. Smells delish! I made a few adjustments - instead of a chopped tomato, I used a 8 oz. can of petite cut tomatoes and instead of a bullion cube and water, I subbed beef broth. Thanks Gina! One question - I checked Laylita's site and she serves it with "aji"...what is "aji"?

    ReplyDelete
  19. Please do a pressure cooker section. I have just been searching your site trying to find all your recipes that could be done in a pressure cooker.

    ReplyDelete
  20. Yes, pressure cookers are great time savers. Great chicken, roasts, beef stroganoff, lamb, soups etc. You could have fun with it Gina!!

    ReplyDelete
  21. Aji or no Aji - this recipe was excellent! A much needed recipe for a cold winter's night! Thanks Gina.

    ReplyDelete
  22. oh how i wish mito ate quinoa! but he doesn't like it! i might have to try this one since he is a meat and potato guy and try and fool him! looks great gee.

    ReplyDelete
  23. My mom had a really old
    Pressure cooker I'd watch it spit and sputter and litterly scared me to death but any of the new digital one are awesome.....Iv never had a problem... Qvc has some good ones.... I need to figure out how to put my name on this ....jewel

    ReplyDelete
  24. Gina, this looks so good. I don't have a pressure cooker but do have a crock pot. Assuming I throw everything in it, how long will it take to cook?

    ReplyDelete
  25. Gina, would LOVE pressure cooker recipes! I just got the Cuisinart electronic one for Christmas and I am totally in love with it! This soup sounds great too. Thanks!

    ReplyDelete
  26. This looks absolutely delicious!

    ReplyDelete
  27. This stew looks so hearty and warm. I can't wait to try this with my family.

    ReplyDelete
  28. Pressure cookers to sputter and spit and make a bunch of noise, but they lock and you can't open them until the pressure is out. I've never used a high tech one!

    I don't recommend making this in the crock pot. That's just my opinion though, I haven't tried it.

    ReplyDelete
  29. Just to be sure...when you say scallions, do you mean "real" scallions or those long, slim green onions?

    ReplyDelete
  30. Wow absolutely great.I think its healthy too

    ReplyDelete
  31. This was dinner tonight. Another hit! I have tried several of the recipes on this site and have not found a bad one!

    I'm going to make that hot sauce tomorrow and put a bit of that on my leftover soup! Yum!

    ReplyDelete
  32. I don't have a pressure cooker. Will it be OK to make this in a dutch oven on the stove top?

    ReplyDelete
  33. This looks amazing and I have lots of quiona to use in the pantry!!

    I starred it on my google reader for later.

    ReplyDelete
  34. This looks so delicious! I totally can't resist potato in soup. But beef doesn't count in my diet... can it be substitute with chicken or pork?

    ReplyDelete
  35. MsKaos- yes, my instruction are not for a pressure cooker.

    Jun, sure!

    Scallions to me are long green onions...

    ReplyDelete
  36. This soup turned out so delicious! Very flavorful and filling. I couldn't find the Badia Sazon spice, so used paprika as directed in the comments section. It came out great! I will be making this again. Thanks Gina!

    ReplyDelete
  37. Hello Gina! I am so excited to have found your blog! I decided to try WW for the first time ever! I like the new online tools and points system, BUT it is SO FRUSTRATING in trying to come up with menu ideas or just inputting new foods all the time! I have several recipes printed to try from your blog! This will be dinner tomorrow! Now for the PRESSURE COOKER'S although they are handy (dangerous, noisy) I will be making this delicious soup in my Le Creuset Dutch Oven! Hint..hint...hint...why waste time with a pressure cooker?? :) Thanks Gina!

    ReplyDelete
  38. I made this last night in my dutch oven and it came out great! I used a goya packet of sazon with annato and it was wonderful. Thanks for another yummy recipe!

    ReplyDelete
  39. I used stew meat because it was quite a bit cheaper. I tossed it in about 1 tbs flour, and seared it before I sauteed the onions and garlic. When I added the onion and garlic to the pan to had to add another tsp of olive oil. Other than that I followed the recipe to a T. It was amazing!!

    ReplyDelete
  40. In both this soup and the chicken pot pie soup, I felt like the potatoes were added too late and didn't get cooked enough. Should I add the sooner or microwave the first?

    ReplyDelete
  41. No need, you basically cook the potatoes until soft, if it takes a few more minutes that is fine. Cooking time will vary depending on how big the potatoes are cut.

    ReplyDelete
  42. I made this tonight and thought it was very good. I do have one question though. The recipe calls for you to add a cup of cooked quinoa with the potatos and cook 25 minutes. My quinoa basically exploded in the 25 minutes. Can you add the quinoa raw and let it cook in the broth or add the cooked quinoa at the very end so it keeps it's form?

    ReplyDelete
  43. I love this soup! I made it and served it with a wedge of lime, shredded cabbage, and a little bit of Queso Fresco.

    Thanks!

    ReplyDelete
  44. I'm curious about the quinoa too (Mike above). Can it be added raw?

    ReplyDelete
  45. So, I made this tonight, but substituted Orzo for Quinoa (i know the points will go up). They did not have any at the store I went to, but the soup was delicious! I served this with the Cornmeal Cake.....boy, it was great. I'm taking some for lunch tomorrow too!!
    Tiffani

    ReplyDelete
  46. Mike, I don't see why not! I like mine cooked longer, I feel it thickens the soup, but it's fine adding at the end I'm sure.

    ReplyDelete
  47. Gina, this is my first time to the website. I am getting a little bored with WW as this is my 4th go round :(( still haven't gotten my baby weight off). This recipe is awesome. I served this to my 2 year old and it was a HIT!!!!I will definitely make this again and share your recipe. I did it almost exactly how you said except I was missing a seasoning(the Badia), but even without it, I loved it.

    Tiff in Texas

    ReplyDelete
  48. Thanks Tiff! You can do it this time, don't give up :)

    ReplyDelete
  49. I really love your website, the recipes are wonderful! Could I substitute barley for the quinoa?
    Thanks

    ReplyDelete
  50. I made this tonight, my first time every having quinoa. It was wonderful! I wasn't paying attention and cooked a cup of quinoa and added all of it instead of adding a cup of cooked quinoa. It was still tasty, although not much of a soup that way. My husband has asked me to add this to our regular meal rotation. My one year old approved as well.

    ReplyDelete
  51. Tasha, barley would be great in this soup.

    Rachel, I think 1 cup expands to 3 cups cooked, so that must have been more like a stew :)

    ReplyDelete
  52. I just made this with a few tweaks to accommodate what I have on hand - venison hind steak for the meat, 1 can of Rotel diced tomatoes and green chilies for the tomato/bell peppers, 1 yellow onion for the scallions. Used the pressure cooker and it's delicious!

    ReplyDelete
  53. This was so good. I don't even like beef soup and I couldn't get enough. I didn't know I liked quinoa! Got it at Costco for $7 for a huge bag so I'll be making this again and again. Only problem I had was I didn't know if I was to add 1 Cup of quinoa AFTER it was cooked. After reading and rereading, I decided it was 1 Cup after cooking, but it was so skimpy and didn't look like your photo so I added the rest. Once it cooked more, it blew up :) so it was loaded. Still tasted great!

    ReplyDelete
  54. Lol, a little quinoa goes a LONG way!!

    ReplyDelete
  55. I love your blog! I stumbled upon your site with a Google search for superbowl recipes. It brought me to your jalapeno poppers, I would love to see a section for pressure cooker recipes. Thanks! Laura

    ReplyDelete
  56. Hi Gina. I made this soup 2 weeks ago and was asked to make it again next week. Can you freeze leftovers? I want to double the recipe and just be able to pull out servings as needed. Thanks.

    ReplyDelete
  57. Made this today and it was awesome! Its coming into winter here in Australia and its nice to have another warming recipe on my list. Thanks Gina

    ReplyDelete
  58. Wonderful Angela, I love this warm soup on a cold night.

    ReplyDelete
  59. Marcia De Paz7/26/11, 5:06 PM

    I made this one last week, it didn't look exactly like the one in the picture (mine was darker) :P, but it was DELICIOUS!!!
    I'm trying more of your recipes Gina, they are great!!

    ReplyDelete
  60. Do you think this would work with pork? I have some boneless pork ribs in the freezer but no beef.. I might try it and see what it does.

    ReplyDelete
  61. Made this last night and it was DEE-LISH!!! Thanks so much for all your yummy, healthy recipes, Gina! Your site has been helping me lose my post-pregnancy pounds without having to cook an entirely separate meal for the rest of my family - they're eating and loving your dishes right alongside of me. And I don't think they even realize that they're healthy because they're so full of flavor! ;) THANK YOU!

    ReplyDelete
  62. Vanessa D'anna10/19/11, 9:11 AM

    I really want to make this today however the only beef I have in the house is ground beef. Do you think that would be a good substitute?

    ReplyDelete
  63. I found this recipe while searching your site for pressure cooker recipe. I also vote "yes" for a pressure cooker category!

    ReplyDelete
  64. This may sound like a dumb question, but I am gathering the beef boillon is one cube?

    ReplyDelete
  65. So glad I double this recipe because it is so delish! (word to the wise- always double Ginas soup recipes:)). I bougbt the wrong Sazon but it was perfect without it.

    Thank you again Gina.

    Following it up with the low fat choc chips.....
    Margaret

    ReplyDelete
  66. UPDATE: Hubby said it was in the"top 10" (pretty high after 17 years of cookin)also said it would be "an insult to eat anything else" after this!
    Margaret

    ReplyDelete
  67. Margaret, your husband is funny!! SO glad he liked it : )

    ReplyDelete
  68. I will be making this for overnight guests this weekend. Can't wait! I am not even trying it out first - lol! My father is Colombian and this recipe is so similar to soups he makes weekly (rice instead of quinoa of course). I can't wait to have a WW friendly substitute! Comfort of home without the extra fat. Yay!

    Natalie

    ReplyDelete
  69. I couldn't wait. I made this last night along with your cream of broccoli soup (I had CSA veggies to use up). They are both amazing. My husband had two helpings of this soup and couldn't say enough good things about it. Which is huge since he loves my dad's version so much. Thank you !

    ReplyDelete
  70. Made this tonight and it was simply amazing! Everyone loved it!!
    I added extra cumin and some tomato paste to increase the depth a bit. So good and hearty and healthy for the cold Winter days!! A one-pot meal...just add crusty bread or salad! Delicious!!

    ReplyDelete
  71. Yum! Another hit. Perfect after a run in the cold weather!

    ReplyDelete
  72. hi, your receipts are great, is there anyway i can print them on one page? can i delete the info and just print instructions....all the print friendly are 2 pages..

    ReplyDelete
  73. Bookmarking this for the weekend! I don't have the exotic spices though, I think I'm gonna have to go with your recommendation to substitute with paprika. How different or far off will the flavours be though?

    ReplyDelete
  74. So glad you all like it :)

    I think the paprika would be fine but yes paprika does taste slight different. If you can find sazon, that would probably be closer.

    ReplyDelete
  75. Gina and others - I have an electric pressure cooker and I'm sure going to give this a try, I think the challenging part will be adding the potatoes and quinoa at the end as I do not have a "simmer" setting once the pressure cooking is done.

    My main concern is that the potatoes get soft enough on the "keep warm" setting, so what I think I'll do is use canned potatoes and let it set with it all in there for the required amount of time so it acts as a thickening agent still. (Tip: instant potato flakes can be used to thicken in dishes like this when in a pinch.) I'll let you know how it goes.

    ReplyDelete
  76. Fantastic! I made this the other night and had leftovers for 3 days. Once again this is a wonderful soup. You never disappoint! I did use one Knorr homestyle Stock Concentrated instead of the bullion. Also added mushrooms. We do not eat much beef so I will have to wait awhile before making it again. I shared with a friend and she is off to make it for her family. The quinoa has such a nice pop --love it! I might try this with chicken, using chicken stock of course.

    ReplyDelete
  77. I missed the crock pot recommendation. Which on do you have/recommend?

    ReplyDelete
  78. Made this for dinner tonight. So hearty and flavorful! I've been looking for ways to get more quinoa in our diet since my kids don't like eating it as a side dish. This is a perfect example. WONDERFUL good! :)

    ReplyDelete
  79. I have never tried quinoa before, but Im trying to eat better, so I'm def. going to try this!

    ReplyDelete
  80. I found that the beef cooked within about 30 mins or so rather than the suggested 1-1/2 hours. I made 1/2-inch cubes of angus. I also found that the potatoes needed to go in sooner and maybe took a little longer than 25 mins. I suppose it just depends on how small everything is cut. But I think the potatoes would be fine to add with the beef and the rest of the ingredients. Is there a reason it's suggested to wait until after the beef is done?

    ReplyDelete
  81. I made this for dinner last night and it was absolutely fantastic!! Thanks Gina. I really don't know what I would do without your recipes, girl. They always rescue me when I'm having a block with what to what to make. Plus I love love love that the points are calculated. Bonus!

    ReplyDelete
  82. Penzey's Spices carry Annatto Seeds. A wonderful source for spices and a great company. There may be a store near you or mail/email order. I have ordered from them multiple times and they usually give you a sample of another spice with your order.

    ReplyDelete
  83. I cooked the soup in the crockpot on high for 4.5 hours and it was phenomenal. I added some spinach I had around but that's all I changed from the ingredient list. Amazing! Your recipes never let me down.

    ReplyDelete
  84. I made this yesterday. It was fantastic. Served with cornbread and a salad, perfect Sunday meal. I just adore your site. Keep those recipes coming!

    ReplyDelete
  85. Made this last night with chicken instead of beef & chicken broth. It was AMAZING & everyone loved it! Thanks for the yummy recipe. I will definitely make again!

    ReplyDelete
  86. Made this tonight. My extremely picky 4 year old ate 2 helpings with sour cream on top! My husband and I loved it as well. The flavor was surprisingly bold yet not spicy. Yummy! I need your cookbook :D

    ReplyDelete
  87. Hi Gina, this looks absolutely delicious and I cannot wait to make it. I just have one question: how much beef bouillon do we add to the soup?

    ReplyDelete
  88. Just made this tonight. I was a little skeptical of putting already cooked quinoa into a soup and cooking for another 25 minutes. Fret not, this was delish! thanx, one more in the keeper file.

    ReplyDelete
  89. yum! added a squeeze of lime juice and pinch of cayenne pepper after I served it. even more yum! I did not cook the quinoa ahead of time. Instead, soak quinoa in hot water, drain and put it in along with potatoes. Finally, thanks for the hint on paprika instead of Badia Sazon with Annato. Worked really well! Thank you!

    ReplyDelete
  90. i tried this with venison and it was great!

    ReplyDelete
  91. SAMANTHA C.2/21/12, 1:49 PM

    I tried this recipe last night, its filling, delicious, and amazing! I can not even believe how good this recipe is. I was a little skeptical, never had quinoa before nor did I know what it was. Followed the recipe as instructed and now it is a family fav!!!!!!! THANK U!

    ReplyDelete
  92. Gina, I made this vegan last week using Gardein Beef(less) Tips instead of the beef and it turned out amazing. I'm posting the vegan version on my web site giving you credit for the recipe. Thanks for a delicious soup.

    ReplyDelete
  93. This dish was absolutley amazingly delicious!

    ReplyDelete
  94. Another delicious dish! It was a healthier version of a dish my mom made back home "carne guisada" or stewed beef so it felt like a little bit of home without sacrificing my points! Thanks Gina!

    ReplyDelete
  95. I made this recipe for dinner tonight and I found it to be outstanding. I never had quinoa until today and it just soaked up all the wonderful flavors of the broth.

    This is definitely a keeper. Thank you for the recipe.

    ReplyDelete
  96. Hi, Gina!

    Can I make this with Goya Sazon with Coriander and Annatto (the orange box)?

    ReplyDelete
  97. I just made this for dinner tonight and it was fantastic!!! I have made so many of your recipes Gina, thanks so much for keeping this site going. If you ever decide to do a cookbook, I will certainly be buying it!

    ReplyDelete
  98. Where did you get your bowl???? Love it!!! :)

    ReplyDelete
  99. I just got everything to make this soup but them realized that the sazon I purchased is saxon tropical and not with achiote. I'm not sure what the difference is--do you think I should not use the one I purchased? Thanks!!

    ReplyDelete
  100. Made this for the third time tonight and again it was delicious! THANK YOU for making healthy eating, yummy eating!

    ReplyDelete
  101. I make this soup at least once every 2 weeks now. My family loves it!

    ReplyDelete
  102. Given the fact that nearly every dinner we eat each week comes from your site, Gina... I can't believe I'm saying this:
    I hated this. I couldn't even finish a couple of bites of it. My husband said it "was decent," but not something he wanted to include in our rotations.

    I don't think I messed up the recipe - I cook your recipes daily, so I'm used to following them & even adding my own twists sometimes - I think it's just the combination of flavors that didn't work well for me. Cooking with cilantro is always a tricky proposition with my taste buds, this just happened to be one that didn't work out for me. I wanted to love this, it sounded like excellent comfort food. It just wasn't for us.

    The only reason I'm even posting is because I figure there are probably others who have tried it and didn't enjoy it much, and I really wanted to let them know that they're not alone. Some flavor combinations just don't work for certain people - but I can say from extensive experience with your recipes that most people will be able to find dozens upon dozens of OTHER recipes on your site that they're going to love as much as my family does! I don't want anyone to "give up" if this one recipe isn't for them. (Try out the Stuffed Pepper Soup, for example... now that's to die for!)



    ReplyDelete
    Replies
    1. Just a thought, but did you happen to forget to rinse the quinoa? It can taste really nasty and bitter if you don't. I really can't imagine ANYONE not liking this.

      Delete
    2. Just a thought, but did you happen to forget to rinse the quinoa? It can taste really nasty and bitter if you don't. I really can't imagine ANYONE not liking this.

      Delete
  103. We don't really eat red meat so I subbed the beef for chicken and used chicken broth instead. It's cooking on the stove right now and smells divine. The sample I just tasted is very promising.
    So happy I found your site, this is the second recipe of yours I have made this week and it is only Tuesday.

    ReplyDelete
  104. So GOOD but I did the same thing with the Quinoa - put 1 cup uncooked instead of 1 cup cooked. CAme out like a stew, but still good. Left out the cilantro, put a couple of extra carrots for the kiddos, used beef broth cuz I didn't have a boullion cube - the rest the same and delicious! LOVE Gina - she rocks - makes my life so much easier!

    ReplyDelete
  105. GINA! You are amazing! . I absolutely love how you add the Calories as well. :) Thanks.
    With this one I had to double it up. Because with every meal I make I never have enough for lunch! So I need some left over. I know this is a stupid question but even as I double everything the calories wouldn't change per serving right?

    ReplyDelete
  106. Hi there, I can't get the spice here in Ireland. what can I Sub it with?

    ReplyDelete
  107. Just felt compelled to add that this recipe is amazing and has become a weekly staple in my house. Thank you, Gina!

    ReplyDelete
  108. This soup is a.may.zing. I subbed in red bell pepper, smoked paprika, and diced tomatoes from a can. (Oh and I used purple and yellow carrots for funsies.)
    SO! GOOD!
    Thank you.
    This soup makes me feel like I'm a good cook. When in reality I'm just really good at picking and following recipes. :)

    ReplyDelete
  109. Just tried this yesterday and it is my new favorite beef stew recipe! Didn't have the sazon so subbed paprika as suggested above. I upped the quantities of everything a little and also added string beans (cut into bite-sized pieces) and corn cut off the cob. Hearty, tasty, and healthy, love it!

    ReplyDelete
  110. Can i just put the quinoa in with everything to cook? How do you cook quinoa in the crockpot anyways?!

    ReplyDelete
  111. I made this a couple weeks ago on my kiddo was not happy that I didn't double it. I'm making it today and I'll be sure to double.
    I also have Crockpot Chicken Enchilada Soup going in both my crockpots.

    ReplyDelete
  112. Just out of curiosity, what gives this such a high fat content per serving?

    ReplyDelete
    Replies
    1. Can only be the beef and the olive oil ... but im guessing the beef is the culprit because of the way its calculated for WW purposes.

      Delete
  113. Really wish you would put more pressure cooker recipes on here. I love mine!

    ReplyDelete
  114. I thought this recipe might be a bit thicker and spicier than it turned out. I improvised a bit with the pressure cooker and just put everything in at the beginning (after the initial sauteeing/browning bit)... nothing was mushy and everything was soft, but it was a bit more liquid-y than I expected and it was quite a bit milder than I expected. I might have used a little less cilantro than you did but that was really the only change on this recipe, though I guess my sazon didn't have achiote (as I didn't find any) but rather had turmeric. Any suggestions for making it a bit more flavorful? More sazon or something else?

    ReplyDelete
  115. I made this soup a few weeks ago and it is FANTASTIC!! Just curious to know why you suggest simmering it for 1 1/2 hours and Laylita's recipe says only 40 minutes. I'm making this soup as we "speak" and cannot wait to eat it - hence my silly question!

    ReplyDelete
  116. The recipe calls for beef bullion, but doesn't say how much or what type: cube(s) or powder. I assume not liquid, considering how much water is added.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.