Crock Pot Vegetarian Split Pea Soup

This stick-to-your-ribs-but-not-your-thighs soup is easy to pop in the crock pot and let that little Appliance Lady work her magic all day. While eating six huge bowls of this soup over the course of 24 hours was certainly tasty (and filling), I wouldn't recommend doing that if you say, have to go roller skating, with the General Public, the day following. Not that I speak from experience, of course not, but I'm just sayin'. Peas, peas the musical fruit.

And with that great sell, I urge you to eat a bowl (or two), and be happy about all that green goodness and how proud your Mama would be that you're eatin' your peas.

Crock Pot Vegetarian Split Pea Soup

1 pound dried split peas
1 leek, rinsed and chopped (or 1 medium onion)
2 celery ribs, chopped
1 potato, peeled and chopped
1/2 teaspoon crushed garlic
7 cups hot water
2 whole bay leaves
1/4 cup chopped parsley
1 teaspoon dried oregano leaves
salt, to taste
pepper, to taste
chopped parsley, for garnish

In a slow cooker, combine all ingredients. Cover and cook on low 7-8 hours. Remove bay leaves at end of cooking time. Garnish soup with chopped parsley. Add additional water if soup has thickened to a wish-you-had-more-saliva consistency. I like to sprinkle my soup with onion salt and cayenne pepper. Mmm! 8 servings.

Source: The Crockery Cook

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