Split Pea Soup with Grilled Cheese Croutons

A hearty and comforting split pea soup cooked in a slow cooker, paired with crunchy grilled cheese croutons for added flavor and texture.

Ingredients:

• 1 lb dried split peas, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 4 slices bread
• 4 slices cheddar cheese

Instructions:

In a slow cooker, combine split peas, onion, carrots, celery, garlic, vegetable broth, thyme, salt, and pepper

Cover and cook on low for 8 hours or on high for 4 hours, until peas are tender

Meanwhile, make the grilled cheese croutons: Preheat a skillet over medium heat

Place a slice of cheese between two slices of bread to make a sandwich

Cook the sandwich in the skillet until the bread is golden brown and the cheese is melted, about 3-4 minutes per side

Remove from skillet and let cool slightly, then cut into bite-sized croutons

Serve the split pea soup hot, topped with grilled cheese croutons