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Submitted by: Penny McShane from Lombard, IL
Originally shared on the web 03/18/2011

16-oz. pkg. dried split peas
1 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrots, peeled and sliced
3 cubes chicken bouillon
1 bay leaf
1 t. salt
1/4 t. pepper
1-1/2 c. cooked ham, diced

Soak peas in water overnight; drain and rinse. Combine peas and remaining ingredients except ham in a slow cooker; cover with water.Cover and cook on low setting for 8 to 10 hours, until soup is thick. Add ham during the last hour; discard bay leaf before serving. Makes 4 to 6 servings.