Vegetarian Slow Cooker Split Pea Soup

Got this recipe online a couple years ago. I've tweaked it a little bit and will probably continue to experiment by throwing other vegetables in. It's a great soup for a cold day when I know I won't have time to cook dinner. I usually make a batch and freeze what we don't eat. It tastes the same when reheated after the freezer, but the texture does change slightly. Lasts a few days in the fridge as well.

• Ready In: 4 hrs 10 mins
• Serves: 6-8
• Yields: 8 cups

Ingredients

• 16  ounces  split peas
• 4  medium carrots, peeled and diced
• 1 -1 1⁄2 cup  white onion, chopped
• 2  garlic cloves, smashed
• 1  bay leaf
• 1  tablespoon salt
• 1⁄2 teaspoon pepper
• 6  cups hot water

Directions

1. Layer ingredients in order listed above. Do not stir
2. Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
3. Remove bay leaf and garlic (if it has held together) before serving.