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

1. Place in your slow cooker your split peas, onion and garlic along
2. with your carton of broth. Pour over your peas enough hot water to
3. cover about 1 inch.
5. Cook on low for 4-5 hours. During last 10 minutes of cooking time
6. add your spinach and parsley.
8. That's it, just put in a container with a lid if your going to save
9. for next day. If not, add your spices now.
11. So it's the next day, right before dinner and this is what you do.
13. Pour (in medium batches)- your soup into your blender and blend until
14. creamy and smooth. Pour the amount you want into your large saucepan
15. on the stove and now add your spices and mix around. Cook for about
16. 15 minutes or until soup is hot.
17. Place in soup bowls and drizzle with a good quality organic extra virgin olive oil.

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.