I recently wrote about my love of the fall season and all that it entails; such as my favorite cardigan sweater, candles and hot chocolate.  One of my other favorite things about fall, is that it lends itself to soup – soup weather!  One of our favorites is beef barley soup.  I make a big pot and we settle in with a steaming hot bowl of soup, a loaf of bread with some good cheese and a glass of wine, it doesn’t get much better.

And now that we’re heading into the fall season and soup weather, I think it’s the right time to share this recipe from my friend, Lyle, who has contributed several delicious recipes to our collection.  Lyle and his wife, Lily, own and operate a B&B in Cusco, Peru – GringoWasi Bed & Breakfast.  If you find yourself traveling in Peru, please be sure to stop at GringoWasi and say hello!

Sopa de Quinua – Quinoa Soup

Lyle’s words:  Originating in the Peruvian Andes Quinoa Soup is full of valuable nutrients and easy to digest. It’s a soothing and hearty treat reflecting the life and needs in the mountains. The ingredient list for Sopa de Quinuo is quite flexible. One main ingredient is of course quinoa, the “mother of all grains,” a gluten and cholesterol free pre-Hispanic staple food containing all eight essential amino acids that nowadays has become popular again. Other ingredients include squash, beans, carrots, potatoes, leeks and in the non-vegetarian version beef or chicken. As the ingredients can vary, the texture of this soup can as well. No matter if it’s a pale yellowish broth or a thick and creamy chowder, Quinoa Soup is a delicious and healthy meal giving the body all it needs.

Yield: 4-6 servings

Ingredients

• 1 pound (453g) of stew beef (chicken)
• 1 cube of beef (chicken) bouillon
• 8 cups (2 liters) of water
• 1/2 cup quinoa, rinsed
• 1/2 cup julienne carrots
• 1 cup zapallo squash, cubed (or other yellow squash)
• 1/2 cup fresh fava beans
• 1/2 cup leek, finely chopped
• 1 1/2 cup yellow-flesh potatoes, halved
• 1/2 – 1 teaspoon salt (to taste)
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh cilantro

Preparation

1. Combine beef, beef bouillon, and water in a large stock pot. Bring to a boil and simmer until the beef is tender, about 30 minutes.
2. Remove the beef and cut into bite size pieces. Return the beef to the pot and add the quinoa. Continue to simmer for 20 minutes.
3. Add the carrots, squash, fava beans, leek, and potatoes to the pot. Continue to simmer until the vegetables are tender, about 10-15 minutes.
4. Adjust the seasoning with additional salt, if necessary and add the fresh herbs. Cook 2 more minutes, then remove from the heat.

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