Pea Soup Recipe – Vegan and Gluten Free

Gluten Free Pea Soup RecipeIngredients:
8 cups water
2 cups dried split peas
2 onions, diced
2 stalks celery
1 sweet potato
1 clove garlic
1/4 cup green onions, diced
2 tbsp lemon juice
1 tbsp smoked paprika
salt and pepper to taste.

Place the onions, celery, garlic and green onions into a blender with just enough water to blend properly. Once completely smooth, place into a soup pot with 8 cups of water, the sweet potato, lemon juice, smoked paprika (mimics meat flavor found in traditional pea soup), and 2 cups of dry split peas. Simmer on low until the peas have completely cooked and begin to fall apart. Mash the sweet potato evenly into the soup. Add salt and pepper to taste. This is a wonderful, hearty soup, for a cold day.

Quinoa Chile

*One package pre-rinsed quinoa
*Jalepeno slices with juice
*One jar pasta sauce
*Chile powder to taste
*Water as desired

Place all ingredients into pot and mix. Place on stove and cook on high until the white circular germ is visible around the edge of the quinoa seeds. Add water while cooking to maintain desired chile thickness.

This is one of my favorite winter recipes! It is a fabulously hearty meal loaded with protein and healthy carbs. For an even healthier option (as opposed to my quick and lazy option), switch out the pasta sauce with two cans of tomato paste or whole tomatoes.