Because California's "seasons" are pretty much hit or miss... we sometimes get a cold winter, sometimes it's more like an extension of summer...so, we really know how to take it all in as it comes! This year cold temps hit just in time, right along side Halloween. Time to break out the crock pot and sweaters, cozy up, watch movies and play puzzles!

We found a great split pea soup recipe that we love, from KITCHN, and want to share with all of you!  Our kids especially LOVE the grilled cheese "croutons", although my daughter likes them on the side, instead of in the soup! This soup is hearty enough for a light dinner but is really great for an after school snack, before the sports and playdates!

Slow Cooker Vegetarian Split Pea Soup with Grilled Cheese Croutons

Serves 4
For the soup, you'll need:


1 pound dried green split peas


1 small onion, chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

2 tablespoons olive oil

2 bay leaves

1 teaspoon salt

Freshly ground black pepper

6 cups water

For the croutons, you'll need:


4 slices sourdough bread, cut into bite-sized squares

2 tablespoons olive oil

4 ounces smoked cheese, such as Gouda or mozzarella, cut into thin slices (or whatever your kids love. The smoked flavor replaces what's missing from not putting meat in, but honestly, we never missed the meat flavor.)

Soup:
Place the split peas in an even layer in the insert of a slow cooker. Add the onion, carrot, celery, oil, bay leaves, salt, and season with pepper. Add the water (no need to stir), cover, and cook until the peas are soft, 5 to 6 hours on high or 8 to 10 hours on low.
Stir the soup to incorporate the peas and broth, taste, and season with salt and pepper as needed.

Croutons:
Heat the oven to broil. In a medium bowl, toss the bread with olive oil. Transfer to a baking sheet and spread into an even layer. Place the cheese on about half of the pieces. Broil bread until cheese is melted. Then, sandwich pieces together and broil until golden brown. Serve hot with the soup.

*NOTE: The recipe works with grilled cheese sandwiches on the side too!