Step One:

In a large bowl, soak 2 cups of dry yellow split peas in 6 cups of cold water, for twelve to twenty-four hours. I do this after my evening meal so that I can put the soup on the following morning.

Step Two:

In the morning, drain and rinse the split peas and place them in the slow cooker.

To the slow cooker add:

• 6 cups of fresh water
• 1 ham or picnic shoulder bone with a little meat attached
• 1 large onion, chopped
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1 clove garlic, minced
• 1 bay leaf
• ½ teaspoon of black pepper

Cover the slow cooker and cook the soup on low for 6 to 7 hours or until the vegetables are tender.

Remove the bone and bay leaf. Add any bits of ham from the bone to the soup. This hardy soup may be kept in the refrigerator for a couple days or frozen in individual portions.

I love to serve this soup with cheese scones or Cranberry Cornbread.