Thai Twist Slow Cooker Vegetarian Split Pea Soup

• 1/2 onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 1/2 cup split peas, green, dried
• 1/4 cup pearl barley
• 1/4 cup red lentil, dried
• 2 teaspoons Braggs liquid aminos
• 1 teaspoon garlic, minced, use fresh or garlic powder, it won't matter much
• 2 teaspoons Thai curry paste
• 2 cups vegetable stock, or use 1 bouillon cube or equivelant stock powder
• 1 cup water
• 1 teaspoon vinegar
• 1 teaspoon dried fenugreek leaves
• 1 bay leaf
• Optional
• 2 fresh lime leaves, dried
• 1/4 cup light coconut milk

1. Add the items to your slow cooker and stir.
2. In the small cooker it only took 4 hours on high, which could easily be stretched out to 8 hours on low. Keep an eye on the water content -- it may need more water or broth added depending on your cooker.

onion, celery, carrot, split peas, pearl barley, red lentil, braggs, garlic, curry, vegetable stock, water, vinegar, fenugreek leaves, bay leaf, lime, light coconut milk

Taken from www.food.com/recipe/thai-twist-slow-cooker-vegetarian-split-pea-soup-364337 (may not work)