Crock Pot Split Pea Soup
16 oz dried split peas
1-2 cups diced cooked ham
1 cup diced carrots
1 medium onion, finely chopped
3 stalks chopped celery
2 garlic cloved, crushed with salt to a paste
1-2 tsps dried thyme, I always soak mine in oil for a few minutes
½ tsps. Salt and pepper
Chicken Broth to fill the crockpot 3/4 full
1 brick of cream cheese, softened
Put everything but cream cheese in the crock post on high and cook covered 4-5 hours.
Stir every hour or so. After 5 hours, taste to make sure that all of the peas are well done---a bit mushy. If it looks like the liquid is getting low while cooking, add more broth.
Cube cream cheese and drop in. Stir and continue cooking for another hour, stirring often to break down all the veggies and make sure the cream cheese is all mixed in. It should have a velvety texture.
I serve it with cornbread croutons.