Split Pea Quinoa Soup

• 2 tablespoons olive oil
• 2 cups diced extra-firm tofu
• 2 carrots, diced
• 1 stalk celery, diced
• 1/3 cup chopped broccoli florets
• 1/4 head red cabbage, chopped
• 3 cloves garlic, minced, or more to taste
• 2 tablespoons dried parsley
• 2 tablespoons dried savory
• 1 tablespoon dried rosemary
• 2 (32 fluid ounce) containers chicken stock
• 1 pound dried split peas
• 2 cups fresh spinach
• 1 cup red quinoa
• 1 ancho chile pepper (dried poblano pepper)
• 1 dried cayenne pepper
• 1 bay leaf
• water, or as needed
• salt and ground black pepper to taste

1. 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.
2. 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.
3. Season soup with salt and pepper. Discard ancho chile pepper, cayenne pepper, and bay leaf before serving.

olive oil, extrafirm tofu, carrots, celery, broccoli florets, red cabbage, garlic, parsley, rosemary, containers chicken, peas, fresh spinach, red quinoa, pepper, cayenne pepper, bay leaf, water, salt

Taken from www.allrecipes.com/recipe/257616/split-pea-quinoa-soup/ (may not work)