Slow-Cooked Split Pea Soup

• 1 meaty ham bone or 2 pounds smoked ham hocks
• 1 package (16 ounces) dried green split peas
• 1 pound potatoes, peeled and cubed (about 3 cups)
• 1 large onion, chopped
• 2 medium carrots, chopped
• 1 tablespoon dried celery flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon lemon-pepper seasoning
• 1/8 teaspoon dried marjoram
• 1 bay leaf
• 6 cups reduced-sodium chicken broth

1. In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender.
2. Remove ham bone from soup. When cool enough to handle, remove meat from bone; discard bone. Cut meat into cubes and return to soup or save meat for another use. Remove bay leaf.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

ham bone, peas, potatoes, onion, carrots, celery flakes, garlic, thyme, basil, lemonpepper seasoning, marjoram, bay leaf, chicken broth

Taken from www.tasteofhome.com/recipes/slow-cooked-split-pea-soup/ (may not work)