Ingredients

• 1 1/2 lb ham hocks
• 1 c diced celery
• 1 1/2 c diced carrots
• 2 c diced onions
• 1 lb dried green split peas
• 3 chicken bouillon cubes
• healthy dash black pepper
• 2 tsp minced garlic

1. Preheat slow cooker.  Heat 7 cups of water to simmering but not boiling and carefully pour into warming cooker.
2. Add all ingredients. 
3. Cover and cook on high 6 hours or low for 10 – 12 hours until pease are very soft and break down.
4. Remove ham, when cool enough to touch, cut meat off the bone and dice, returning to hot soup.

Serve the split pea soup with hot buttered cornbread, or break cornbread up into soup bowls.