Adapted from recipe.com
package dried split peas (2-¼ cups), sorted and rinsed (16 ounces)
medium carrots, cut into ¼ inch slices (1-½ cups)
medium stalks celery, finely chopped (1 cup)
medium onion, chopped (½ cup)
ham bone, 2 pounds ham shanks or 2 pounds smoked pork hocks
Mix all ingredients except ham in a 4 to 5 quart slow cooker. Add ham. Cover and cook on low heat setting 8 to 10 hours or until peas are tender. Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.