Split Pea Quinoa Soup
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Description
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
- 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
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.
Nutrition Facts
serving: 8 servings
calories: 406.2 kcal
carbohydrates: 58.5 g
protein: 25.2 g
saturated fat: 1.2 g
cholesterol: 0.7 mg
sodium: 751.5 mg
fiber: 19.5 g
sugar: 7.7 g