Slow Cooker Beef, Potato, and Quinoa Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Quinoa

  Uncooked

  ½ cup or 85g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Seasoning mix, dry, sazon, coriander & annatto

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Beef round

  Bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  8 oz or 227g

• Chicken breast

  Broilers or fryers, meat only, raw

  ½ lb or 227g

• Beef broth or bouillon canned soup

  Ready-to-serve

  5 cup or 1.2kg

• Carrots

  Raw

  1 large or 72g

• Red bell pepper

  Sweet, raw

  2 tbsp or 19g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Prepare quinoa according to package directions and set aside.
2. Heat olive oil in a large pot over medium heat. Add scallions and garlic, sautéing until softened, about 3 minutes.
3. Stir in tomato, cumin, sazon, 1/2 teaspoon salt, pepper, and 1/4 cup cilantro. Cook for another 2 minutes.
4. Add beef, broth, carrot, bell pepper, and remaining salt. Bring to a boil, then cover and reduce heat to low. Simmer for 1 1/2 hours, or until the beef is tender.
5. Add potato and cooked quinoa to the pot. Cook for an additional 25 minutes.
6. Stir in the remaining cilantro and serve.