Step 1

High Instructions: The night before, soak the peas overnight in water. The next day, drain then rinse under cold water. Combine all soup ingredients excluding parsley in a 6-quart slow cooker. Cover and cook on high for 4-6 hours. If desired, to thicken more, after 4 hours of cooking on high, cook with the lid off for an additional 1 hour.

Step 2

Low Instructions: Rinse peas and drain well. Combine all soup ingredients excluding parsley in a 6-quart slow cooker. Cover and cook on low for 8-10 hours.(If you have extra time, you can continue to cook longer to further soften the ingredients and for the flavors to further develop. It really just comes down to how much time you have. Personally, I cook mine covered on high for 4 hours and then uncovered for about another 1 hour.)

Step 3

Final Steps, Garnish, and Serve: Discard bay leaf. If you’d like a thicker consistency, carefully blend soup using an immersion blender until desired consistency is reached. Stir in parsley, then carefully taste test and add salt and pepper based on taste preferences.