The Best Recipes Split Pea Quinoa Soup

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Split Pea Quinoa Soup

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

Ingredients :

• 2 tablespoons olive oil
• 2 cups diced extra-firm tofu
• 2 carrots, diced
• 1 stalk celery, diced
• 1/3 cup chopped broccoli florets
• 1/4 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

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H47M

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

Notes :

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