This is a combination of two different recipes. I couldn't leave well-enough alone. If desired, you could season this many different ways, using a variety of herbs. Don't be afraid to experiment! Also, you could puree the soup a little with an immersion blender, or mash it a bit with a potato masher, if you'd like a thicker soup.
Yellow Split Pea Soup
2 cups split yellow peas
1 small onion, minced
2 carrots, peeled and minced
1 stalk celery, minced
2 cloves garlic, minced
1 large potato, peeled and minced
8 cups vegetable stock
Salt and pepper to taste
Combine all ingredients in a slow cooker. Cook on HIGH for 8-10 hours.
Soak peas in water overnight. In the morning, drain the peas and set aside.
In a large stockpot, cook the onion, carrots, celery, and garlic in 2 tbsp butter until tender. Add potato, peas, and stock to stockpot. Bring to a boil. Cover; continue to boil for 20 minutes. Turn heat to low, and let simmer, covered, until peas are tender.