Have you ever noticed that nearly all slow cooker recipes are meat-based? I'm on a quest to find or develop meatless recipes for the slow cooker. And here's my first. I merged this split pea soup recipe with this one, and it worked beautifully. The soup was just thick enough, and it was great to throw the soup in the slow cooker and forget about it (and not worry about it sticking and burning!).
Slow-cooker vegetarian split pea soup
4 3/4 cups water
1 1/2 cups split peas, rinsed (green or yellow)
2 teaspoons bouillon (chicken or vegetable), or 1 teaspoon salt
1 sprig fresh thyme or marjoram, or 1/4 teaspoon dried
A few grinds of black pepper
1 bay leaf
2 carrots, diced
2 stalks celery, diced
1 onion, diced
2 teaspoons olive oil
1 lemon (juice and zest)
Combine all ingredients except lemon and olive oil in 4-quart slow cooker. Cook on low 8–10 hours or on high 4–5 hours. Discard thyme sprig and bay leaf. Salt to taste. Stir in olive oil and zest and juice of lemon just before serving.