Ingredients

• 1 lb of split peas, rinsed
• 1 onion, finely chopped
• 2 carrots, diced
• 2 stalks of celery, chopped
• 3 cloves of garlic, minced
• 1 bay leaf
• 1 Teaspoon of thyme, dried
• 1/2 Teaspoon of rosemary, dried
• 6 Cups of broth, Vegetable or Chicken
• salt and pepper, to taste
• water, as needed

Instructions

1. Rinse Rinse the split peas under cold water and remove any debris.

2. Assemble Place the rinsed split peas, (optional) ham hock (or ham bone), chopped onion, diced carrots, chopped celery, minced garlic, bay leaf, dried thyme, and dried rosemary into the slow cooker.

3. Pour Pour in the chicken or vegetable broth. If the ingredients are not completely covered, add water until they are submerged.

4. Cook Cover the slow cooker and cook on low for 6-8 hours or until the split peas are tender. The longer you cook it, the creamier the soup will become.

5. Remove About 30 minutes before serving, remove the bay leaf and if used, ham hock or bone, shred any meat, and return the meat to the slow cooker. Discard the bone and fat.

6. Season Season with salt and pepper to taste

7. Blend (optional) If you prefer a smoother soup, you can use an immersion blender to blend the soup.

8. Serve Ladle into bowls and enjoy!