Slow Cooker Vegetable Yellow Split Pea Soup by Gina Homolka

Winter is a time for soups, stews, and chili. This vegetarian option is packed with veggies, is anti-inflammatory, and freezes well. Make a double batch and put some in Mason Jars for easy lunches, or have a meal on hand when you don’t feel like cooking.

Ingredients:

• 16 oz yellow split peas, rinsed well (I soak them overnight)

• 1 c diced peeled butternut squash, fresh or frozen

• 1 c sliced carrots

• 1 c chopped celery

• 6 c reduced sodium vegetable or chicken broth

• 1 Tbs unsalted butter

• 1 c chopped yellow onion

• 6 garlic cloves, crushed

• 1/2 Tbs grated fresh ginger

• 1 tsp ground cumin

• 1 1/2 tsp ground turmeric

• 3/4 tsp kosher salt

• 4 c coarsely chopped baby spinach (or sub kale)

Steps:

Combine the split peas, butternut squash, carrots, celery and broth in a slow cooker. Cover and cook on high for 4.5-5 hours or on low for 9-10 hours.

In a medium skillet, melt the butter over medium heat. Add the onion, garlic, ginger, cumin, turmeric, and 1/4 tsp of the salt and cook stirring occasionally, until the vegetables are soft and fragrant, 3-4 minutes. Transfer to the slow cooker with remaining 1/2 tsp salt and spinach. Stir well and cook until the spinach wilts, 15 minutes. Serve hot.