In a large pot, heat olive oil and garlic for a minute. Then, brown the ground beef in medium to high heat by stirring constantly. Drain the liquid.

Place the pot back on the stove, then add salt, pepper, basil, thyme, and oregano to the pot. Keep stirring to mix in flavours well. Stir for about a minute and a half.

Add the crushed tomatoes and kidney beans, and continue to stir for a minute. Add 2 cups of cooked quinoa.

Then add the vegetable and beef broth. Simmer for 10 minutes in low-medium heat.

I added roughly 2 tablespoons of olive oil and garlic to a large dutch oven. Then I browned the ground beef with garlic and olive oil. Keep stirring so that the garlic flavor mixes well into the beef. Then turn off the heat and drain the liquid. Be careful not to burn yourself!

I put back the pot of browned beef on the stove on medium heat and then added the spices and salt. I gave it another 2 minutes of good stirring before adding the vegetables. You need to stir it well again to mix in the flavour. Then add the crushed tomatoes and kidney beans and stir.

Add the beef and vegetable broths, and then add the cooked quinoa last. I think using homemade broths enriched the flavour of this soup.