12 oz. of organic split peas, rinsed
4 cups vegetable broth
1 tablespoon Extra-virgin olive oil
1 large onion, diced
3-4 carrots, peeled and diced
3 ribs celery, cut onto 1/2-inch dice
3-4 cloves garlic, minced
1 teaspoon of Herbs de Provence
1 tablespoon dried parsley
salt and pepper to taste
Layer ingredients in slow cooker in the order listed, adding the broth last. Do not stir ingredients. Cover and cook on high for 4-5 hours or on low for 8-10 hours until peas are soft.
Mash peas to thicken more, if desired.
Ladle into serving bowls and enjoy!
NOTE: Freezes well.