On these wintry days, there is nothing like a hot bowl of soup.

This soup takes the bowl! It uses a few simple wholesome ingredients with no chopping and no mess.  Just take a few minutes to toss all the ingredients in the crockpot in the morning and come home to a finished delicious soup in the evening.  The pot does all the work, no dicing. no sauteing, no prep mess.

INGREDIENTS
one 16 ounce bag (2 cups) of yellow split peas
one bag of fresh or frozen baby spinach (see kosher notes)
one tablespoon salt
dash of pepper
water

SUPPLIES

6 quart crockpot

DIRECTIONS
Fill crockpot two-thirds to the top with water. Toss split peas, spinach, salt and pepper into the crockpot and stir. Cook on high from morning to evening, at least six hours.

KOSHER NOTES
Kosher laws disallow the eating of any whole insects and therefore most greens require a process of soaking, rinsing and in some cases, pureeing. I have found that flat-leafed greens like baby spinach are much easier to check for insects than their curly-leaf counterparts. Kashrut authorities differ on the proper checking of leafy vegetables and some disallow the use of spinach altogether. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using leafy greens such as spinach.

TIPS
This soup freezes extremely well. Cool soup and decant into freezer-safe containers or freezer-type zipper bags. Just defrost and reheat. Add fresh herbs and water if necessary to freshen it up.

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