We love this soup. Even the girls!
(This picture is before adding the ham hock.)
1lb dried split peas
5 Cups chicken broth
2 1/2 Cups water
1 medium onion stuffed with 12 cloves
2 celery ribs, diced
2 carrots, peeled and sliced ( I use 2-4 foot-long)
2 garlic cloves, cut in half
1 meaty ham hock
2 bay leaves
1/2 tsp salt
Soak peas in chicken broth and water overnight.
Place peas and liquid, ham hock, onion, celery, carrot, garlic, bay leaves and salt in slow cooker.
Cook on low for 8 to 9 hours.
Remove onion with cloves and bay leaves, discard.
Remove ham hock and dice meat. (if you have it, I put in extra ham)
Put vegetables and peas through blender until smooth.
Return soup and diced ham to slow cooker and heat to serving temperature.
*This is a great way to use the leftover ham bone after Christmas or Easter dinner. Just leave whatever meat on it and throw it in the freezer to use at a later time. Or, make up the soup the next day.