Bean Stew

2 cups split peas
6 cups broth
1 can kidney beans, rinsed
1 can black beans, rinsed
1 potato, chopped
1 yellow bell pepper, cored, seeded, and chopped
4 sad looking green onions, chopped
3 vine-ripened tomatoes, chopped
1 cub baby carrots
handful of broccoli (or other veggies you have lying around)
1 tsp dill (to be different!)
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 tsp paprika

Chop up the vegetables to desired size, and throw them in the crock pot. Rinse the beans, and add. Add the split peas. Cover with broth, and stir in the spices.

Cook on low for 7-9 hours, or on high for 4-5. Soup tastes better the longer it cooks.

Taken from http://crockpot365.blogspot.com