Split Pea Quinoa Soup recipe

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Ingredients

2 tablespoons olive oil
2 cups diced extra-firm tofu
2 carrots, diced
1 stalk celery, diced
⅓ cup chopped broccoli florets
¼ head red cabbage, chopped
3 cloves garlic, minced, or more to taste
2 tablespoons dried parsley
2 tablespoons dried savory
1 tablespoon dried rosemary
2 (32 fluid ounce) containers chicken stock
1 pound dried split peas
2 cups fresh spinach
1 cup red quinoa
1 ancho chile pepper (dried poblano pepper)
1 dried cayenne pepper
1 bay leaf
water, or as needed
salt and ground black pepper to taste

Nutrition Info

406.2 calories
carbohydrate: 58.5 g
cholesterol: 0.7 mg
fat: 10.2 g
fiber: 19.5 g
protein: 25.2 g
saturatedFat: 1.2 g
servingSize: -
sodium: 751.5 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Add tofu, cook and stir until browned, about 5 minutes. Stir in carrots, celery, and broccoli, cook until starting to soften, about 5 minutes. Add cabbage, garlic, parsley, savory, and rosemary, cook until fragrant, 2 to 3 minutes.

  2. Pour chicken stock into the pot. Add split peas, spinach, quinoa, whole ancho chile pepper, whole cayenne pepper, and bay leaf. Bring to a boil, reduce heat and simmer, stirring occasionally, until split peas soften and break down, about 1 hour. Add water if soup appears too thick.

  3. Season soup with salt and pepper. Discard ancho chile pepper, cayenne pepper, and bay leaf before serving.

Recipe Yield

8 servings

Recipe Note

A hearty split pea soup with veggies, quinoa, and tofu. Serve with chunks of bread.

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