1 (16 oz.) package dried split peas
1 pound cooked ham, diced
8 c. chicken broth
4 potatoes, peeled and diced
4 carrots, diced
1/4 tsp. ground red pepper
1/2 tsp. salt
1/2 tsp. black pepper
1 bay leaf
Place all ingredients in a 6 quart slow cooker.
Cover and cook on HIGH for 6 hours (or LOW for 10 hours). Peas will be tender and soup thick.
Remove and discard bay leaf. Serve hot!
Angie Sutton 