I just love this stuff. Could munch on it forever!

Directions:

1. Rinse the peas: Place dried split peas in a colander and rinse under cold water until the water runs clear.

2. Combine ingredients: In a slow cooker, add the rinsed peas, ham bone (or diced ham), onion, carrots, celery, garlic, bay leaf, thyme, and broth. Stir well.

3. Cook: Cover and cook on LOW for 8 hours (or on HIGH for 4-5 hours) until peas are tender and the soup has thickened.

4. Finish the soup:

   • If using a ham bone, remove it, shred any meat, and return the meat to the soup. Discard the bone.

   • Remove and discard the bay leaf.

   • For a creamier texture, blend lightly with an immersion blender (optional).

5. Season: Taste and adjust salt and pepper as needed.

6. Serve: Ladle hot soup into bowls and enjoy with crusty bread or a side salad.

Variations & Tips:

• Vegetarian option: Skip the ham and use vegetable broth. Add smoked paprika for depth.

• Extra veggies: Stir in diced potatoes, kale, or spinach during the last 30 minutes of cooking.

• Storage: Keeps well in the fridge for up to 4 days or freeze for up to 3 months.

This hearty, comforting soup is perfect for chilly days and easy to customize to your taste!