Slow-Cooker Split Pea Soup - Forks Over Knives

Ingredients

• 32-oz. container low-sodium vegetable broth
• 16 oz. dry green split peas, rinsed and drained
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 medium fennel bulb, cored and chopped
• ½ cup chopped celery
• 1½ teaspoons smoked paprika
• ½ teaspoon red pepper flakes
• 1 tablespoon red wine vinegar
• Sea salt, to taste
• Freshly ground black pepper, to taste