Let February 5, 2016 forever be marked in history. The day I dragged the unopened crock pot out from under my bed and used it for the first time. After chopping the vegetables and dumping everything in the crock pot, I left the apartment for my humanities class praying that the apartment wouldn’t be burned to oblivion when I got back.
The good news is that the only thing it did was turn these rock-hard dried split peas into mushy goodness.
Also, the load of vegetables will leave you feeling healthy for days.
This soup has some serious deep flavor and it infinitely better than the kind that comes out of the can. Try it out!
Slow-Cooker Vegetarian Split Pea Soup
from The Kitchn // makes 4 servings
1 pound dried green split peas
1 small onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
2 tablespoons olive oil
2 bay leaves
1 teaspoon salt
Freshly ground black pepper
6 cups water
1. Place the split peas in an even layer in the insert of a slow cooker. Add the onion, carrot, celery, oil, bay leaves, salt, and season with pepper. Add the water (no need to stir), cover, and cook until the peas are soft, 5 to 6 hours on high or 8 to 10 hours on low.
2. Stir the soup to incorporate the peas and broth, taste, and season with salt and pepper as needed. Done!