Split Pea And Quinoa Soup (crock-pot Option)
This nourishing Split Pea and Quinoa Soup is a healthy, hearty dish packed with protein and fiber. Using a crock-pot makes this recipe easy and convenient for busy days. The blend of split peas, quinoa, and vegetables creates a delightful comfort food that's perfect for any occasion.
Equipment
- 1 Crock-Pot (slow cooker)
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 1 cup split peas (dry)
- 1 cup quinoa (rinsed)
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 1 14.5 oz can diced tomatoes (with juice)
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon cumin
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- as desired fresh parsley (chopped) Optional garnish.
Instructions
- Rinse the split peas and quinoa under cold water and drain.
- In the crock-pot, combine the rinsed split peas, quinoa, diced onion, carrots, celery, minced garlic, and diced tomatoes.
- In a separate bowl, mix the vegetable broth, olive oil, thyme, cumin, salt, and black pepper. Pour this mixture over the ingredients in the crock-pot.
- Stir everything together to ensure the ingredients are well mixed.
- Cover the crock-pot with the lid and set it on low for 6-8 hours or high for 3-4 hours. The soup is ready when the split peas and quinoa are tender.
- Once cooked, stir the soup and taste to adjust seasoning if needed. Add more salt or pepper if desired.
- Serve hot, garnished with fresh parsley if using.
Notes
Feel free to add other vegetables such as spinach or kale for extra nutrients.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
This soup freezes well for later enjoyment; simply thaw before reheating.