Great Grandma Butler's Split Pea Soup

We love this soup. Even the girls!

(This picture is before adding the ham hock.)
Ingredients:

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

Prepare:
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.