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A vegan and vegetarian-friendly split pea soup made in the slow cooker.
1 16-oz package (1 lb) dried green split peas, rinsed
1 large leek (light green and white portion only), chopped and thoroughly cleaned
3 celery ribs, diced
2 large carrots, diced
1 garlic clove, minced
¼ cup chopped fresh parsley
6 cups vegetable broth
½ t ground black pepper
1 t salt, or to taste
1 bay leaf
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