Split Pea Soup in the Slow Cooker
1 medium onion, diced finely
2 small Yukon gold potatoes, peeled and cut in 1/2 inch dice
3 medium carrots, peeled and diced
2 cups dried split peas (yellow or green), rinsed and drained
2/3 pound ham (I used nitrate-free ham steak), cut in 1-inch cubes
4 cups water
4 cups chicken or vegetable stock (you could use all water, but I like the richer flavor you get from stock)
1 1/2 tsp. salt
1/2 tsp. black pepper

Combine the onions, carrots, and potatoes in the bottom of the slow cooker; add the split peas and ham and stir.  Pour the water and stock over the vegetables and add the seasonings.  Cover and cook on LOW for 8-10 hours; stir well before serving.  We served ours with homemade rye bread and sliced oranges and apples.