• Cooking Time: 490
  • Servings: 9
  • Preparation Time: 15


This is something I make in the slow cooker then I let it sit

overnight in the fridge for the flavors to meld together.

Serving it up for dinner the next day along with crusty bread/olive oil/cheese. I came up with this recipe while trying to figure out ways to trick my son into eating his onions. You don't have to wait a day of course, use the slow cooker or blend in blender but it's really really good if you do.


  • 1 bag of split peas
  • 2 bags of organic baby spinach
  • 1/4 cup fresh organic parsley
  • 1 onion, cut into large pieces
  • 4-5 garlic cloves, slightly smashed
  • 1 carton of Imagine brand broth ( any flavor) really and kind of
  • broth I just love this brand.
  • 1 tbsp cumin
  • salt and freshly ground pepper to taste
  • 1 tsp red pepper (cayenne)
  • 3 cups boiling water


  • Place in your slow cooker your split peas, onion and garlic along
  • with your carton of broth. Pour over your peas enough hot water to
  • cover about 1 inch.
  • Cook on low for 4-5 hours. During last 10 minutes of cooking time
  • add your spinach and parsley.
  • That's it, just put in a container with a lid if your going to save
  • for next day. If not, add your spices now.
  • So it's the next day, right before dinner and this is what you do.
  • Pour (in medium batches)- your soup into your blender and blend until
  • creamy and smooth. Pour the amount you want into your large saucepan
  • on the stove and now add your spices and mix around. Cook for about
  • 15 minutes or until soup is hot.
  • Place in soup bowls and drizzle with a good quality organic extra virgin olive oil.

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