1 lb Split Peas (dried green or yellow)
2 Chicken bouillon cubes (or 2 tsp chicken bouillion granules)
1 Ham Hock
1/2 Onion, large yellow chopped
2 tbsp garlic, minced
6 cups Water (plus 4 cups to soak the peas in)
The night before, add 4 cups cold water to clow cooker/crockpot; stir in the dried green split pease; do NOT turn on the slow cooker/crockpot. Cover and let soak overnight; In the morning drain and rinse the split peas; return the rinsed peas to the slow cooker. Add the chicken buillon cubes, the onion, garlic and salt and pepper; do NOT stir. Place the ham hock on top of everrything, in the middle of the slow cooker; Slowly pour in the 6 cups of water; do NOT stir. Cover and cook on low for 8-10 hours or on high for 4-5 hours; resist the urge to open the lid for a peek; do NOT stir. When the cooktime is overr, remove the ham hock and remove the meat from it; Chop the meat finely and return to the soup. NOW you can stir and see if it is thick enough for you; if not remove half the soup and puree it in a food processor or a blender. Return the pureed soup to the slow cooker and stir. Serve hot with crusty rolls or biscuits.