Split Pea and Parsnip Soup - Crock-Pot

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 large parsnips, peeled and halved lengthwise and cut into thin half moons
• 1 lb dried split peas, picked over and rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups vegetable stock
• 1 teaspoon salt (or to taste depending on your stock)
• fresh ground black pepper
• 1 teaspoon liquid smoke (optional)

Directions

1. 1

   Heat the oil in a large skillet over medium heat, add the onion and parsnips, cover and cook until softened, about five minutes.

2. 2

   Transfer the vegetables to a 4-6 quart slow cooker and add the peas, thyme, bay leaf and stock. Cover and cook on low for eight hours, stirring once if possible. When it's done, the peas will disappear! (The time may vary, depending on your crock pot - I did three hours on high and one on low.).

3. 3

   Season with salt and pepper to taste. Stir in the Liquid Smoke, if using, remove and discard the bay leaf, and taste to adjust the seasonings.