Pork and Quinoa Soup
Happy Sunday, Soupers! It’s raining outside so we’re up for any excuse to make a chunky soup or stew. We found our happiness in this Pork and Quinoa Soup, just by adding a hint of cumin, and marsala spices.
Now, the kids were a little hesitant at first — they thought that it was going to be a chili recipe. And, we do LOVE chili, but they were not feeling it on the menu. But, this soup/stew would make a nice chili alternative. The meat doesn’t have to be pork. You could swap it out for beef, chicken or even tofu. So go ahead and love this comfortable food in a bowl!
- 3 medium potatoes peeled and cubed
- 1 pound pork stew meat, cut into about 1 inch cubes.
- 1 red onion
- 1 leek 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 1 stalk celery, chopped
- 1 can cannellini beans (pinto, fava or black beans work well also)
- 5 medium mushrooms (optional)
- 2 medium carrots
- 1/8 teaspoon spicy paprika
- 1/2 cup quinoa
- 1 teaspoon turmeric
- 1 pinch saffron (optional)
- 1 pinch cumin (optional)
- 1 teaspoon marsala spice
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar Pinch salt and pepper to taste
- 5 cups of water
- 1 cube of chicken bouillon
- 1 bay leaf
- Prep 10min
- Meal Time Dinner
- Serves 4
- Season stew pork with salt and pepper.
- Melt the olive oil in a slow cooker and brown the stew meat for about 15 minutes, turning occasionally.
- Add chopped potatoes, red onions, carrots, leeks, garlic, shallots, and mushrooms to the slow cooker, stirring for about 3 minutes.
- Once browned, add water and chicken bouillon cube and cook on medium heat for 20 minutes.
- Add balsamic vinegar, bay leaf, butter to the mixture and cover.
- Add quinoa and cook for another 20 minutes on low heat.
- Check the water and stir on regularly.
- Add salt and pepper to taste.
- The mixture should form a light gravy or sauce.
- Remove from heat and let stand for 5 minutes and serve.