This recipe came from the Fix-It and Forget-It Diabetic Cookbook for slow cookers.
I served it at Christmas in Prescott when our son and daughter came with their families.
Makes 6 servings (4 quart slow cooker)
2 cups dried split peas
4 cups water
1 rib celery, chopped
1 cup chopped potatoes
1 large carrot, chopped
1 medium onion, chopped
1/2 tsp. dried thyme, or marjoram
1 bay leaf
1/2 tsp. salt
1 garlic clove. minced
1/2 tsp. dried basil
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8 - 12 hours or on High 6 hours, until peas are tender.
You can use chicken broth instead of water. I usually mash some of the veggies to make the soup a little thicker.
Don't forget to take out the bay leaf.
It's a nice gluten-free option...