Preparation

We prepare this recipe in our 6-1/2 quart slow cooker (Crock-Pot).  If you have a smaller slow cooker or wish to make a smaller quantity, cut the recipe in half.  We like to make a larger quantity so we don't have to cook every day, and can eat the leftovers for the next day or two.

We begin making the green split pea and potato soup the evening before we want to eat the soup for lunch, or early in the morning if we wish to eat the soup in the evening.

Place the chipotle pepper in the container of a high speed blender, add two cups of water, cover and run the blender at high speed until the chipotle pepper is totally blended into the water.  Pour the contents of the blender container into the slow cooker pot, and turn the slow cooker on to medium heat.  Wash our the blender container into the pot with another 2 cups of water.

Inspect and clean the split peas and add to the slow cooker.  Add another 6 cups of water (for a total of 10 cups).  Add the oregano and bay leaves and mix well. Cover and let the split peas simmer until morning.

In the morning wash the veggies and peel the carrots, potatoes and onions.  Dice and add to the slow cooker, and continue cooking until the veggies are tender and you are ready to eat the split pea and potato soup. (If you are preparing the soup in the morning, add all the ingredients, and cook on high heat until the soup is ready to eat.)

Serve and enjoy with a large tossed salad.  It makes a meal!

Store the leftover soup in the covered removable cooker pot, or in another covered container in the refrigerator. It may be stored for a few days.