IT'S SOUP SEASON! I am shouting it from the rooftops because soups are my absolute fave thing to meal prep. Making a big soup on a Sunday to enjoy throughout the week is the best. I like making hearty soups with a ton of vegetables. So satisfying! This is my healthy, simple take on a classic split pea soup. The thing about soups is that they take almost minimal effort once you get everything in the pot - just time! That's why I love meal prepping them.
I used Inspired Organics Green Split Peas and Inspired Organics Tri-Color Quinoa in this soup. Split peas are high in fiber, magnesium and iron. Quinoa is a great grain for this soup because it adds extra protein and texture. I love that it cooks directly in the soup so you don't need to cook it separately. You could use a Chicken Bone Broth as the base for this soup, or stick with a Vegetable Broth to keep it vegan and vegetarian friendly. I love both of these from Inspired Organics! You can really choose any stock/broth mixture you want. The rest of the vegetable mix-ins (carrots, celery, onion) can be swapped with any of your favorite vegetables. I would always keep the onions though because they add so much flavor!
Here's what you need for this Chunky Split Pea Quinoa Vegetable Soup:
- Inspired Organics Vegetable or chicken stock
- Inspired Organics Tri-Color Quinoa
- Inspired Organics Green Split Peas
- Sweet onion
- Rainbow carrots
- Celery
- Cumin
- Salt & pepper
Ingredients:
Directions:
Chop vegetables (carrots, celery, onion) and set aside.
Add broth / stock to a large soup pot. Set to medium and bring liquid to a light simmer.
Add green split peas and let cook in the liquid for 10 minutes. Miix frequently.
Add quinoa, carrots, celery and onions to pot and mix. Reduce heat down to low.
Add in cumin and salt / pepper to taste. Mix and cover.
Let the soup cook (covered) for at least 1 hour.
*The longer you cook it the more the vegetables, quinoa and split peas will expand and the thicker the soup will get. After one hour, everything should be cooked through to serve the soup.*
Thank you to my long time partner Inspired Organics for sponsoring this recipe. I love working with brands whose values align with mine. To find IO products near you, check out the link here.
If you loved this Chunky Split Pea Quinoa Vegetable Soup, make sure to check out some of my other recipes!
- Lasagna-Style Baked Sweet Potato & Kale Ravioli
- Fire Roasted Red Pepper & Tomato Soup
- Creamy Pumpkin Pasta Sauce
Ingredients
Directions
Chop vegetables (carrots, celery, onion) and set aside.
Add broth / stock to a large soup pot. Set to medium and bring liquid to a light simmer.
Add green split peas and let cook in the liquid for 10 minutes. Miix frequently.
Add quinoa, carrots, celery and onions to pot and mix. Reduce heat down to low.
Add in cumin and salt / pepper to taste. Mix and cover.
Let the soup cook (covered) for at least 1 hour.
*The longer you cook it the more the vegetables, quinoa and split peas will expand and the thicker the soup will get. After one hour, everything should be cooked through to serve the soup.*
