This recipe is from my friend Dakin. I usually make it in the spring using leftover ham from Easter. Curly LOVES this soup and she doesn't even like peas!
1 (16oz) package dried split peas, rinsed
2 cups diced ham
8 oz. carrrots, chopped
1/2 cup onion, chopped
2 ribs celery, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 c fresh parsley, chopped (or 1/2 T dried)
1 T salt
1/2 tsp freshly ground black pepper
6-7 cups hot water
Layer ingredients in slow cooker in the order given. Pour in water. Do not stir. Cover and cook on low 8-10 hours (or high 4-5 hours), until peas are very soft. Stir and serve.