INGREDIENTS

• 4 cups (if you want it thick) or 7 cups (if you want it thin) of water
• Fresh herbs
  • bay leaves
  • oregano 
  • thyme
• 2 cups dry split peas
• Veggies:
  • 1 large bell pepper
  • 1 large carrot
  • 2 celery stalks
  • 1 mediun sweet potato or white potato
• 1 teaspoon minced garlic
• salt and ground black pepper, to taste
• 1 - 2 tablespoons white miso paste 

Optional garnish ingredients (not included in calories calculation listed above)

• Dill sprigs
• Pecans
• Sliced almonds

DIRECTIONS

Slow Cooker

Place all of the ingredients in a slow cooker and cook on high half the day.

Stovetop

1. In a large pot, combine water, diced potatoes, and herbs.
2. Bring to a rolling boil.
3. Add the split peas to the pot, cover, turn off heat, and let sit for 30 minutes.
4. Add all of the remaining ingredients and simmer on medium low for 30 minutes.
5. Remove bay leaves. 
6. Optionally, pulse half of the mixture a blender. Do not over blend, or it will have the look and consistency of baby food!