Ingredients:

  • 1 lb (450 g) dried green split peas, rinsed and sorted
  • 1 medium onion, diced (about 1 cup)
  • 2 carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 4 cups (1 L) vegetable or chicken broth (low-sodium recommended)
  • 1 cup (240 ml) water (optional, adjust for consistency)
  • 1 cup (150 g) diced ham or bacon (optional for a vegetarian version)
  • Salt and pepper, to taste
  • 2 cups (about 100 g) cubed stale bread
  • 2 tbsp olive oil
  • 1 tsp dried oregano or mixed herbs
  • Pinch of salt

Instructions:

  1. Wash and sort split peas. Dice onion, carrots, celery, and garlic.
  2. Place split peas, diced onion, carrots, celery, garlic, bay leaf, thyme, broth, and water into the slow cooker. If using, add diced ham or bacon.
  3. Season with salt and pepper. Stir to combine; cover and set to cook on low for 6-8 hours or high for 4 hours.
  4. Preheat the oven to 375°F (190°C). Toss bread cubes with olive oil, oregano, and a pinch of salt. Spread on a baking sheet and bake until golden, about 10-15 minutes.
  5. Remove bay leaf; for a creamier texture, use a hand blender to puree some of the soup.
  6. Taste and adjust seasoning. Ladle soup into bowls and top with herbed croutons.