1. Use the freshly boiled water to re-hydrate the dehydrated items above.
2. When they are sufficiently plump, put the veggies and their water in your slow cooker/crock-pot.
3. Add the ham stock and let it cool down a bit so you don't shock your crock(pot)!
4. Add the green split peas (check for stones, other foreign objects first!) Stir with wooden spoon.
*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.
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Cook in the slow cooker/crock-pot on low heat all day — and you come home to the most delicious, smoooooth pea soup to be savored with a slice of bread'n'butter!
Don't forget you can use yellow split peas too — for a change — and this recipe lends itself to lentils just as easily, though I do have a lentil soup recipe for you to try.
You can tell when this pea soup is fully cooked - there will be NO crunch to the peas, they'll just melt in your mouth. I love making this soup — it tastes so good — and it is very easy on the pocketbook. This will serve about 4 hungry people, or six if you're having a sandwich to go along with it.
MUST DO: Get some of your fresh sliced bread, and treat yourself to some real butter. Spread generously — dip gently — chew slowly, and enjoy the taste! Any leftovers? It tends to thicken quite a bit overnight in the fridge, so add a little water to it if you wish to make it a little thinner.