SPLIT PEA SOUP
7-8 cups vegetable broth
16 oz dried split peas
1 medium onion, quartered
1 carrot, roughly chopped
1 ½ cups fresh spinach
1 bay leaf
2 cloves garlic
½ tsp salt
¼ tsp pepper
1 tsp. Liquid Smoke
Add all ingredients to slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. When soft, remove the bay leaf, and put the rest of the soup in a blender (in batches) and blend until smooth. Add more water or vegetable broth if soup is too thick.
This recipe also works well in a pressure cooker. Add all ingredients to the cooker. Set on high pressure for 10 minutes. Then proceed with other steps.