Deliciously Vegetarian Split Pea and Quinoa Soup (Cook-Top or Crock-Pot)
Ingredients
- ½ cup quinoa, uncooked
- 6 cups water
- 4 cups or 1 (32 oz) carton vegetable broth, see shopping tips
- 1 pound dried split peas (green)
- 2 bay leaves
- 1 tablespoon reduced-sodium soy sauce
- 1 clove garlic, minced
- ½ teaspoon salt and a little black pepper
- ½ tablespoon dried thyme
- ½ teaspoon dried sage
- Pinch of ground cumin
- 1½ cups onions, chopped
- 1 cup carrots, diced
- 1 cup celery, sliced
Instructions
- Cook quinoa according to package directions. Once cooked, set aside.
- To Make on Stove-Top: In a large pot, combine water, vegetable broth, split peas, bay leaves, soy sauce, garlic, salt, black pepper, thyme, sage, and cumin. Mix well. Bring to a boil over high heat. Reduce heat to simmer, cover and cook for 1 hour. Stir in onions, carrots, and celery. Cover and simmer until split peas are tender, about 25 minutes. Stir in cooked quinoa. Be sure to remove bay leaves before serving.
- To Make in Crock-Pot: Place water, vegetable broth, and split peas in crock-pot. Next, add onions, carrots, and celery. Mix well. Stir in bay leaves, soy sauce, garlic, salt, black pepper, thyme, sage, and cumin. Combine well. Cover and cook on low setting for about 4-5 hours and on high heat for about 2 1/2 hours, until split peas are soft. Once done, stir in cooked quinoa. Be sure to remove the bay leaves before serving.
- When reheating leftovers, you might need to add a little water. The split peas and quinoa make the soup thicker once refrigerated or frozen.
Nutrition
Serving: 1cupCalories: 217kcalCarbohydrates: 40gProtein: 12gFat: 1gCholesterol: 24mgSodium: 322mgFiber: 3gSugar: 4gBlue Smart Points: 5Green Smart Points: 5Plus Points: 5