Split Pea Quinoa Soup

Red quinoa and extra-firm tofu add hearty depth to this easy split pea soup made with fresh vegetables, dried herbs, and chile peppers.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 17 mins
• Total Time: 1 hr 47 mins
• Calories: 406 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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