Total Time
11hrs 5mins
Prep 5 mins
Cook 11 hrs

This is a thick, delicious vegetarian soup. Enjoy it on a cold night. You can use squash instead of sweet potatoes if you want.

Ingredients Nutrition

Directions

  1. Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
  2. Cover and cook on low for 10-11 hours until vegetables are tender.
  3. Stir in spinach, half and half, and dill.
  4. Cover and cook on low for 30 minutes or until spinach is wilted.
  5. Season with pepper.
Most Helpful

Great recipe! I made the following adjustments based on what I had in the house and it worked well: - yogurt instead of half-n-half - frozen instead of fresh spinach - dry instead of fresh dill (added at the beginning)

MelanieD February 07, 2003

This is a great autumn/winter soup, very colorful and filling. I made it on the stovetop and it only took about an hour, start to finish. The only real substitution I made was to use thyme and rosemary in place of the dill as we are not dill 'fans.' I'm sure we'll be making this again ~ thanks for posting! :)

winkki December 28, 2005