Beef & Barley Soup (Gluten‑Free Barley Substitute)

Ingredients

• 1 pound Lean beef stew meat
• ½ cup Quinoa
• 2 large Carrots, diced
• 2 Celery stalks, diced
• 1 Onion, chopped
• 1 tablespoon Olive oil
• 4 cups Beef broth (low‑sodium)
• 1 Bay leaf
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Heat olive oil in a large pot over medium heat; brown beef pieces, about 5 minutes.

2. 2

   Add onion, carrots, and celery; sauté 3 minutes.

3. 3

   Pour in broth, add bay leaf, and bring to a boil.

4. 4

   Stir in quinoa, reduce heat, and simmer 25 minutes until quinoa is tender.

5. 5

   Season with salt and pepper; remove bay leaf before serving.