Beef and Vegetable Quinoa Soup

Name: Beef and Vegetable Quinoa Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (450 g) Ground beef, lean; 1 tbsp (15 ml) Olive oil; 1 medium (160 g) Yellow onion, diced; 2 medium (200 g) Carrots, diced; 2 stalks (100 g) Celery, diced; 2 cloves (6 g) Garlic, minced; 4 cups (960 ml) Beef broth, low-sodium; 1 can (14.5 oz) (411 g) Canned diced tomatoes, with juice; ¾ cup (135 g) Quinoa, uncooked, rinsed; 1 tsp (3 g) Dried oregano; ½ tsp (1½ g) Dried thyme; Salt, to taste; Black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A hearty one-pot soup combining browned ground beef with diced vegetables, fluffy quinoa, and savory beef broth. This comforting dish comes together in 40 minutes with minimal hands-on time, making it ideal for busy weeknights.

Prep: 10 min
Cook: 30 min
Total: 40 min
Makes: 4 servings (6–8 cups)

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Steps

Before you start

Rinse the quinoa under cool running water to remove its natural bitter coating
Dice the onion, carrots, and celery before you start cooking
Use low-sodium beef broth for better flavor control

1
Brown beef and vegetables
- Heat the olive oil in a large pot over medium-high heat until shimmering.
- Add the ground beef, breaking it into small pieces with a spoon as it cooks.
- Stir frequently for 5–7 minutes until no pink remains and the beef is crumbly.
- If more than 1 tablespoon of fat accumulates, carefully drain the excess.
- Reduce heat to medium.
- Add the diced onion, carrots, and celery; stir well.
- Cook, stirring occasionally, for 4–5 minutes until the vegetables begin to soften.
- Add the minced garlic and cook 1 minute more until very fragrant.
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Ready when: Beef shows no pink and is broken into small crumbly pieces; vegetables are softened and garlic is very fragrant
Tip: Break the beef into very small pieces as it browns for an even texture that distributes well throughout the broth
2
Add broth and seasonings
- Pour the beef broth into the pot.
- Add the canned diced tomatoes with their juice.
- Sprinkle in the oregano and thyme.
- Stir well to distribute the seasonings evenly.
- Season lightly with a pinch of salt and a few grinds of black pepper.
- Increase heat to medium-high and bring the soup to a gentle simmer, stirring occasionally, about 2–3 minutes.
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Ready when: Soup reaches a gentle simmer with small bubbles breaking the surface
3
Add quinoa and simmer
- Stir the rinsed quinoa into the soup, breaking up any clumps with the back of your spoon.
- Return the soup to a boil, then reduce the heat to medium-low.
- Simmer uncovered for 15–18 minutes, stirring every 3–4 minutes to prevent the quinoa from sticking to the bottom of the pot.
- The soup is ready when the quinoa is tender and translucent, most of the liquid has been absorbed, and all vegetables are fully soft.
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Ready when: Quinoa is tender and translucent; most liquid is absorbed but soup remains soupy
Tip: Stir every few minutes to prevent quinoa from settling and sticking to the pot bottom
4
Adjust seasoning and serve
- Remove the pot from heat.
- Taste the soup carefully and adjust the seasoning with additional salt and black pepper as needed.
- If the soup is too thick, stir in up to ½ cup (120 ml) more beef broth.
- If it seems thin, let it rest for 2–3 minutes to allow the quinoa to absorb more liquid.
- Ladle into bowls and serve hot.

Good to know

Tips

Rinsing quinoa removes its naturally bitter saponin coating and helps it cook more evenly
Breaking ground beef into very small pieces while browning creates a pleasant crumbly texture that distributes well throughout the soup
Stir the soup every few minutes during simmering to prevent quinoa from settling and sticking to the pot bottom
This soup freezes beautifully—make a double batch and freeze half for a quick future meal

Make ahead

Yes. This soup actually tastes better the next day as flavors meld. Prepare up to 2 days ahead and refrigerate in an airtight container.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: 3–4 days in an airtight container. Freezer: up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat for 8–10 minutes, stirring occasionally, until heated through.

Substitutions

Ground beef, lean → Ground turkey or ground lamb. Use the same amount (1 lb / 450 g) and cooking time. If using turkey, ensure it reaches 165°F (74°C) internal temperature for food safety.
Beef broth, low-sodium → Chicken broth or vegetable broth. Use the same amount (4 cups / 960 ml) for a lighter flavor profile.
Canned diced tomatoes → Tomato sauce. Use ¾ cup (180 ml) instead of one can for a more concentrated tomato flavor.
Quinoa, uncooked → Brown rice, farro, or millet. Use the same amount (¾ cup / 135g), but brown rice may need 3–5 minutes longer to become tender.