Slow Cooker Split Pea Sausage Soup

Recipe

Peas turn this recipe into a powerhouse of fiber and complex carbohydrates! This spice-laden soup digests slowly, so you'll be well satisfied for hours.

Yields: 4 servings

Prep Time: 0 hours 20 mins

Cook Time: 1 hour 5 mins

Total Time: 1 hour 25 mins

RAITA:

8 oz. fat-free plain yogurt

1 tbsp. chopped fresh mint or 1/2 teaspoon dried

SOUP:

2 tbsp. olive oil

1 onion, coarsely chopped

3 cloves garlic, minced

2 1/2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground ginger

1 tsp. ground turmeric

3/4 tsp. black pepper

1 1/2 c. green split peas, sorted and rinsed

4 4 cups reduced-sodium chicken broth

2 large carrots, sliced

1 1/2 c. frozen cut spinach

1/2 tsp. salt

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To Make the Raita:
Combine the yogurt and mint in a small bowl. Cover and refrigerate until serving time.
To Make the Soup:
Heat the oil in a Dutch oven over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until tender. Add the cumin, coriander, ginger, turmeric, and pepper. Cook, stirring, for 1 minute. Stir in the split peas and broth.
Increase the heat and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes or until the peas are very tender.
Add the carrots, spinach, and salt. Cover and cook, stirring occasionally, for 15 minutes or until the carrots are tender.
Ladle the soup into 4 bowls and top each with some of the raita.

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