Hearty Beef, Potato, And Carrot Soup

• 1 cup beef stock, leftover from roast
• 2/3 cup onion, chopped
• 2 celery ribs, chopped
• 4 cups water
• 1/3 cup ketchup
• 1 (3 ounce) package sazon goya (Cilantro n' Tomato)
• 2 teaspoons apple cider vinegar
• 1 teaspoon steak sauce (A-1)
• 1/8 teaspoon mustard (Dijon)
• 1/3 cup quinoa, prewashed-no rinse kind
• 2 cups chuck roast, cubed
• 1 1/2 cups carrots, left-over and sliced
• 1 (14 1/2 ounce) can potatoes, drained and quartered
• 3/4 cup mushroom (baby portabellas, sliced)

1. In a large soup pot with 1/3 cup of the left-over beef stock, saute' the chopped celery and onion until tender.
2. Add the Quinoa, baby portabellas, sliced carrots and quartered potatoes; stir to mix well. Let this cook a couple of minutes to enhance the flavors.
3. Stir after one minute.
4. Add the cubed roasted chuck roast. Stir all together.
5. Add balance of left-over beef stock, all the water, the ketcup, apple cider vinegar, Steak Sauce, and Dijon Mustard. Stir well.
6. Add the package of Sazon Goya with Cilantro n' Tomato. Stir to incorporate into soup mixture.
7. Bring to a boil.
8. Cover and simmer for 20-25 minutes.

beef stock, onion, celery, water, ketchup, sazon goya, apple cider vinegar, steak sauce, quinoa, chuck roast, carrots, potatoes, mushroom

Taken from www.food.com/recipe/hearty-beef-potato-and-carrot-soup-362522 (may not work)