slow cooker split pea soup - a work in progress

My goal for this next year is to create recipes that have fewer ingredients than my usual, save time and use up leftover ingredients from the fridge.

This is my first effort toward that goal.  I wanted to make split pea soup in a slow cooker, but couldn't find a recipe I liked.  Here's the start of one -

2 1/4 cups split peas (raw)
4 cups low sodium vegetable broth
2 1/2 cups water
1 leek, several layers peeled; only white part, chopped (1 cup)
1/2 medium Vidalia onion
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
1 portobello mushroom, cleaned, ribs scraped out, chopped
fresh lime - 1 Tbsp
mint - few stems
basil - about 10 leaves
1 tsp salt
1/2 tsp pepper
1/2 tsp marjoram  -- can try to increase the salt, pepper, lime and marjoram

Put all ingredients in slow cooker on low for 6 hours.

Consider scallions, zucchini.

Top with more mint, pepper, lime.  Dried mint works well, and avoids trouble of getting fresh mint.

If this isn't good, try something more similar to sweet green pea soup in Williams Sonoma Essentials of Healthy Cooking page 59, with zucchini and rice.

This was a good first try.  fairly filling.  I like the texture of NOT pureeing everything, as suggested in some recipes.