Slow Cooker Split Pea Soup
Slow Cooker Split Pea Soup is :
caveman , gluten free , dairy free , lacto ovo vegetarian , primal , veganBy Lemons and Anchovies
salt and pepper
yellow split peas
In large pot, heat the olive oil over medium-high heat then add the shallots, celery, carrots and thyme. Sauté for 3-4 minutes or until the shallots start to caramelize.
Add the no-salt seasoning, curry powder and split peas and cook for another minute or two. If you like, you can add a couple of pinches of salt at this point, too.
Add the stock and bring to a boil.Once the stock boils transfer the entire contents of the pot to the slow cooker and cook on high for about two hours (or low for 3-4 hours). Check the soup once or twice to make sure that enough liquid covers the beans. Don't be tempted to add too much stock at once because the slow cooker will create moisture, too. I added 4 cups initially and later added the last two cups. Also taste for seasoning. I added a bit more salt and seasoning during the cooking time. This will create a medium-thick soup and tastes even better the next day.