Split Pea Crockpot Soup (Print Version)

# Ingredients:

01 - 1 bay leaf.
02 - ½ teaspoon dried thyme leaves.
03 - 1 meaty ham bone or 2 cups chopped leftover ham.
04 - 2 cloves garlic, minced finely.
05 - 20 ounces dried green or yellow split peas.
06 - 3 ribs celery, diced into small pieces.
07 - 5 cups chicken broth or stock.
08 - 1 tablespoon freshly chopped parsley.
09 - 2 large carrots, diced roughly.
10 - ½ teaspoon ground black pepper.
11 - 2 cups water, optional.
12 - 1 large onion, diced into chunks.

# Instructions:

01 - Give the peas a rinse and let them drain completely.
02 - Toss everything except parsley into a slow cooker that holds 6 quarts.
03 - Set to high and cook for about 4–5 hours, or switch to low for roughly 8 hours with the lid on.
04 - Take out the bay leaf, mix in parsley, and sprinkle in salt and pepper to adjust flavors.

# Notes:

01 - For quicker cooking, it's good to soak peas overnight.
02 - Skip soaking if cooking for over 4 hours.
03 - Leave the ham bone in the pot until cooking is done.
04 - Peas naturally thicken the soup as they soften and break apart.
05 - If using only a 16-ounce bag of peas, don’t add the extra water.

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