Appetizers / Soups / Salads

Hatch Chili, Beef and Quinoa Soup is for Soup.

Hatch Chili, Beef and Quinoa Soup takes 10 minutes to prepare.

Hatch Chili, Beef and Quinoa Soup takes 240 minutes to cook.

Hatch Chili, Beef and Quinoa Soup makes 30 servings.

The ingredients for Hatch Chili, Beef and Quinoa Soup are:

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

Here is how you make Hatch Chili, Beef and Quinoa Soup:

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: 30Recipe submitted by SparkPeople user SLCOLMAN.

The nutritional information for Hatch Chili, Beef and Quinoa Soup is:

• 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