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

floyd

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Recipe Summary

prep:
30 mins
cook:
1 hr 17 mins
total:
1 hr 47 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

406 calories; protein 25.2g 50% DV; carbohydrates 58.5g 19% DV; fat 10.2g 16% DV; cholesterol 0.7mg; sodium 751.5mg 30% DV. Full Nutrition
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