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Prep Time: 5 Minutes Cook Time: 660 Minutes |
Ready In: 665 Minutes Servings: 8 |
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This is a thick, delicious vegetarian soup. Enjoy it on a cold night. You can use squash instead of sweet potatoes if you want. Ingredients:
2 cups dried split peas, sorted and rinsed (1 pound) |
6 cups water |
1 large sweet potato, peeled and chopped |
1 large onion, chopped |
4 garlic cloves, finely chopped |
1 tablespoon salt |
3 cups chopped spinach leaves |
1 cup half-and-half (or milk for a lighter version) |
2 tablespoons chopped fresh dill |
pepper |
1/2 cup dry sherry (optional) |
Directions:
1. Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
2. Cover and cook on low for 10-11 hours until vegetables are tender.
3. Stir in spinach, half and half, and dill.
4. Cover and cook on low for 30 minutes or until spinach is wilted.
5. Season with pepper.
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