Saturday, January 18, 2020

Vegetable Beef and Quinoa Soup for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers and this month the theme is Main Course Soups and Stews.
Vegetable Beef and Quinoa Soup

I got into a bit of a quandary on this one.  I was going to feature a soup from my Danish background, and then realized after making it, that I'd already made and shared the recipe for Grønlangkål  (Green Kale Soup) in a previous Soup Saturday Swapper.

But that's OK, I now have several servings of it in freezer, and I'll enjoy every bowlful.

So I had to come up with another soup.  I wanted to use the beef stock I made a few weeks ago, and decided that it had been a very long time since we'd had Beef Barley Soup, but when I went to buy some, the store in my little town had none.  But while I was there I spotted some Couscous, and after the Couscous ended up in my shopping cart I spotted some Quinoa and remembered I had some in the pantry at home.
So, there it was, the beginnings of a soup/stew/stoup idea.
I usually don't follow exact recipes for soups because of the area I live in, a lot of times more exotic ingredients are simply not available in our local grocery store.  I'm talking bok choy, broccolini, red cabbage.  I would have to drive 30 miles to the next town to even hope to purchase anything slightly out of the ordinary.  So I put my soup together with vegetables I had on hand, including a can of Vegall.  I always have some in my pantry.  I use it in a lot of different dishes.

Vegetable Beef Quinoa Soup
This recipe can be adapted very easily to become vegetarian, simply by using vegetable stock and omitting the beef.    The quinoa adds a lot of protein to the soup.
This is also perfect for using up the last slice of roast, or cooked hamburger meat, or even left over steak.

I think that adding tomato paste and tomatoes to beef soup amps up the beefy taste of the soup.  However, I'm not fond of tomato skin in my soup, so I do this.  I cut an X in the end of the tomato, place the tomato into the simmering soup for a couple of minutes, then take out the tomato, peel it, and chop the tomato back up and add it back into the soup.
 The skin has split making it easier to peel.
 Peeled tomato ready to chop up.
Vegetable Beef Quinoa Soup

Vegetable Beef and Quinoa Soup

Yield: 4 servings
prep time: 5 Mcook time: 25 Mtotal time: 30 M
This soup can be whipped up in half an hour for a quick weeknight soup that tastes like it's been simmering all day long.


  • 4 cups beef stock or vegetable stock
  • 1 tomato - skinned and chopped up
  • 2 tablespoons concentrated tomato paste
  • 1 carrot chopped
  • 8 oz. chopped frozen spinach
  • 1 can mixed vegetables
  • 1/2-1 cup cooked beef
  • 1/2 cup quinoa
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Seasoned salt


How to cook Vegetable Beef and Quinoa Soup

  1. Add all the ingredients into a pot and let simmer for 20-25 minutes.  Taste for seasonings just before serving and add more salt if needed.   Serve with a nice crusty roll for a hearty soup
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Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. This sounds lovely. One of the things I love about soups is how adaptable they are and how easy it is to include any leftovers you have in the refrigerator.

    1. I know, right? I sometimes follow recipes for soup, but really like to just throw stuff together from what I've got in the fridge and freezer. This soup was so good. I'll be trying to recreate it again.

  2. I love that trick for peeling tomatoes! Your soup sounds delicious and not at all "ordinary" even though you don't have easy access to fancy veggies.

    1. It's a great trick, especially if you'll be using the tomato in the soup anyway. I had fun playing with seasonings this time adding the turmeric and coriander to boost up the soup a little.

  3. I love all those spices you used - this sounds so warm and comforting!

    1. I love playing with spices, and these just made the soup that much better, at least to my taste.


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