Slow-Cooked Split Pea Soup Recipe

In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. 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. Freeze option: 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.