1 lb split peas (organic if possible)
1/4 cup of dry barley (optional)
10 c pure water
7 T Dry Vege Broth (I use unchicken) (bulk source at pHBB Links)
1 1/2 cups of diced carrots, stripped (I make them 1/4″ diced)
1 cup diced celery, stripped (same, 1/4″ diced)
4-5 red potatoes, stripped (same 1/4″ diced)
1 garlic clove smashed
2 T Oregano (my secret split pea ingredient)
2 Bay Leaves
1 large sweet white onion diced very small, as small as you can go without mincing
Prepare your broth first, or just pour into slow cooker if you purchased pre-made vege broth.
Rinse split peas, please pull out anything that doesn’t resemble a split pea.
Add everything else to the pot and cook overnight on low, or all day. If you need this soup in a hurry, you can either prepare on the stove, or set slow cooker to high for 5 hours.
At the end of cooking time I remove 1/2 of the soup, lumps and all, puree a part at a time or all at once in my Vitamix, and return to the pot, this will give a beautiful richness to your split pea soup!