Crock Pot Split Peas and Vegetables with the Flavors of Mexico

Ingredients

• 4 cups water
• 1 cup dry peas
• 1/2 onion
• 2 cloves garlic or go with the whole pod
• 3 lg ribs celery
• 2 lg carrots
• 1 lg parsnip
• 1 poblano pepper
• a handful of cilantros (about 1/3 cup)
• 1 tsp pink salt
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne or black pepper
• 1/8 tsp ground bay leaves or 2 wholes
• 1/2 tsp coriander

Directions

1. Clean and roughly chop vegetables. They will be pureed, so it's not necessary to cut them small. However, you don't want the parsnip too large because it is denser and takes longer to cook.
2. Add everything to the Crock Pot and give it a stir.
3. Cooked on high for 5 hours, blended and left to simmer on low for 1 more hour.