Go Back

Beef Potato and Quinoa Soup | No Thanks to Cake

This recipe is such great comfort food. Perfect for a cool Colorado evening.


  • 2 tsp. olive oil
  • 6-7 scallions, chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 tsp. cumin
  • ½ tsp. sazon
  • ½ lb. beef, cubed into small bite size pieces
  • 5 cups water
  • 1 beef bouillon cube
  • 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


  • 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.   Note:  This is the first time I’ve ever used Sazon, and it’s delicious!  This is what the packaging looks like, and/or you can make your own using Skinnytaste’s recipe!
  • Add beef, water, boullion, 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.