2 tsp olive oil
1 medium size yellow onion chopped
1 carrot chopped
1 celery rib chopped
1 medium sized potato peeled and sliced
1 pound of split peas rinsed and picked over
1 bay leaf
1 tsp salt
1 tsp coriander
1/2 tsp ground cumin
1/4 tsp freshly ground black paper
1 tsp liquid smoke
minced fresh flat leaf parsley for garnish
1. For the best flavor, hear the oil in a large frying pan over medium high heat. Add the onion, carrot, and celery and saute until softened, about five minutes.
2. Transfer the vegetables to a large slow cooker. Add the potatoes, split peas, broth, bay leaf, salt, coriander, cumin, and pepper. Cover and cook on low for eight hours or on high for four hours.
3. Just before serving, stir in the liquid smoke. Taste and adjust the seasonings as desired. Serve hot garnished with the parsley.