Servings: 12

6 shallots 6 shallots
6 cloves garlic 6 cloves garlic
2 onion 2 onion
3 carrots 3 carrots
4 stalks celery 4 stalks celery
2tbsp curry powder 2tbsp curry powder
salt and pepper salt and pepper
2tbsp olive oil 2tbsp olive oil
 
5 cups Bobs Red Mill split peas 5 cups Bobs Red Mill split peas
1/2 c quinoa ½ c quinoa
6-8c vegetable broth 6 to 8c vegetable broth
6c mushroom broth 6c mushroom broth
3bay leaves 3bay leaves
5 sprigs fresh thyme, just the leaves 5 sprigs fresh thyme, just the leaves
4tsp italian herbs 4tsp italian herbs
red pepper flakes red pepper flakes
salt and pepper to taste salt and pepper to taste
 
2tsp savory spice 2tsp savory spice
bread loaf bread loaf

Dice shallots, onions, carrots, and celery. Mince the garlic. In a frying pan, cook veggies with olive oil, until onions translucent. Sprinkle withs salt and pepper. Add minced garlic and curry powder, and cook for another minute to open up aromas. Transfer to the crockpot, and add remaining ingredients.
Cook on high for 4 to 6 hours or on low for 6 to 8 hours. Before serving, stir in savory spice. Serve with crunchy crusty bread.

Use 10 cups broth at first, and check after a couple hours. If too thick, add a little more broth, up to 14 total cups.  Use 10 cups broth at first, and check after a couple hours. If too thick, add a little more broth, up to 14 total cups.