Ingredients:

7 cups vegetable stock

16 oz yellow or green dried split peas

12 oz frozen mirepoix

2 leaves bay leaf

1 tbsp roasted garlic, mashed

½ tsp dried basil

½ tsp dried thyme

½ tsp smoked sea salt

¼ tsp fresh ground black pepper

Directions:

1. Line pot with liner, if using.

2. Place peas into a colander and rinse. sift through with fingers to confirm there no rocks or pebbles.

3. Place peas into slow cooker.

4. Add garlic, vegetables, bay leaf, basil, thyme, smoked sea salt and black pepper.

5. Add stock.

6. Cook on low 1.2 hours.

Bon Appetit!