From The Crockery Cook by Mable Hoffman

Serves 8

1 pound dried split peas
1 leek — rinsed & chopped
2 ribs celery — chopped
1 potato — peeled & chopped
1/2 teaspoon crushed garlic
7 cups hot water
2 bay leaves
1/4 cup chopped parsley
1 teaspoon oregano
salt & pepper to taste
chopped parsley for garnish

In a slow cooker, combine all ingredients. Cover and cook on low 7 to 8 hours. Remove bay leaves at end of cooking time.

If you like a smoother consistency, puree in a blender or food processor with metal blade.

Serve soup in individual bowls. Garnish with chopped parsley.

Posted to the Veg-Recipes list by Karen Greenlee.

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