by ADMIN on JULY 8, 2011
That’s right, I’ve swapped out the ham for quinoa, and the hearty soup tastes just as delicious. Also in the mix: carrots! And don’t forget to sprinkle with a dusting of parmesan and tabasco to get the perfect kick.
If you use young, new split peas, they will take less time to cook. If your split peas are older, it may take up to 30 to 60 minutes longer to cook.
Also, feel free to swap out the quinoa for any whole grain you prefer: Bulgar, couscous, wild rice, or brown rice.
Split Pea Quinoa Soup
Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins Serves: 10 to 12
Split pea soup can taste just as delicious without the ham - and this version is vegetarian! Packed with quinoa and carrots, this soup is perfect for a winter day. Swap the quinoa with any whole grain: bulgur, couscous, wild rice, brown rice, etc.
1 bag dry green split peas
1 cup quinoa, uncooked (or any other grain)
4 large carrots, peeled and diced
1 large onion, diced
3 garlic cloves, minced
1 Tbsp olive oil
1 vegetable boullion cube
1 packet Sazon seasoning (or a combination of: ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp coriander.)
16 cups water
Sprinkle of parmesan and tabasco (both optional)
Bring split peas and water to a boil in a large pot, then reduce to a simmer and cook, covered, for about an hour.
Meanwhile, sautee olive oil, onions, and garlic over medium heat in a separate pan. Add carrots after about 3 minutes. Cook veggies until tender, about ten minutes.
Add veggies and seasoning to the split pea soup (not the grains yet) and simmer for about an hour. Be sure to stir frequently to prevent sticking to the bottom of the pot.
Then add the grain and simmer for another 20 to 30 minutes, until the grains are fully cooked.
Serve with a sprinkle of parmesan and tabasco (optional!).