1	lb.	dried split peas
1		leek, rinsed and chopped
2	ribs	celery, chopped
1		potato, peeled and chopped
1/2	tsp.	crushed garlic
7	c.	hot water
2		bay leaves
1/4	c.	chopped parsley
1	tsp.	oregano
		salt and pepper to taste

In a slow cooker, combine all ingredients. Cover and cook on low 7 to 8 hours. Remove bay leaves at end of cooking time.

If you like a smoother consistency, puree in a blender or food process with metal blade.

Serve soup in individual bowls. Garnish with chopped parsley if desired. Serves 8.