1 pound dry split peas, rinsed
8 cups no-salt-added vegetable broth
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried cumin
1 medium onion, chopped
4 stalks celery, thinly sliced
3 medium carrots, chopped
1 cup chopped mushrooms
2 cloves garlic, minced
4 cups packed spinach
1-2 tablespoons dry sherry or sherry vinegar
In a large soup pot, combine split peas, broth, bay leaf, thyme and cumin. Bring to a boil, reduce heat, cover and simmer, for 45 minutes, stirring occasionally.
Stir in onion, celery, carrots, mushrooms and garlic. Return to a boil, reduce heat, cover, and simmer for an additional 20 to 25 minutes or until vegetables are tender. Stir in spinach and cook until wilted. Discard bay leaf. Stir in sherry.
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