Split Pea Soup in the Crock Pot

• split peas↗1 lb
• medium yellow onion↗1

  chopped

• large red potatoes↗1

  diced small (or any thin-skinned potato)

• small leek↗1

  white and light green parts only, thinly sliced

• roasted garlic clove1
• large celery ribs↗2

  and leaves sliced

• fresh bay leaf↗1

  rubbed

• fresh ground black pepper↗1⁄4 - 1⁄2 teaspoon
• large carrot↗1

  cut in 1/4-inch coins

• butter↗1 tablespoon
• liquid smoke1⁄2 teaspoon
• slices pepper bacon↗2 -3

  cooked and crumbled, 2-3 slices tempeh bacon, cooked and crumbled or 1 ham bone

• fresh parsley↗2 tablespoons

  minced or 1 teaspoon dried parsley

• fresh marjoram↗2 tablespoons

  minced or 1/2 teaspoon dried marjoram

• salt↗

  to taste

• fresh ground black pepper↗
• fresh stock or water

Step-by-step instructions

1. 1

   Place split peas in crock pot. Pour enough stock or water to crock pot to fill 2/3 full.

2. 2

   In small skillet fry the bacon until crisp. Set aside to drain on paper towel.

3. 3

   Pour off most of the bacon fat and lightly saute the onion, potato, leek, garlic and celery until softened, about 3 minutes.

4. 4

   Add to crock pot.

5. 5

   Add the remaining ingredients to the crock pot. (If using dried herbs, add them now. If using fresh herbs, they are to be stirred in 5 minutes before serving the soup.) Stir in the crumbled bacon.

6. 6

   Cook on low 4-5 hours or until split peas and potatoes are tender. Mash lightly with potato masher to puree the soup. Or use a hand held immersion blender to puree the soup.

7. 7

   Cool soup then transfer to container and refrigerate.

8. 8

   Heat soup up the next day until warm, being careful not to burn. The soup will be thick; add more stock or water to thin if desired. If using fresh herbs, don't forget to stir them in now.

9. 9

   Adjust seasonings if necessary and season to taste with salt and black pepper.

10. 10

    Sit. Relax. Lick the bowl clean.