1 large ham or bacon hock
1 large onion, diced
2 cloves garlic, chopped
3 carrots, diced
2 sticks celery, diced
3 bay leaves
500g yellow or green split peas
1.5 litres water
freshly ground black pepper, to taste
Put all the ingredients into the slow cooker, add the water last. Put the lid on and cook on high for 4-5 hours or on low for 8-10 hours, until the peas are very soft and the ham falls off the bone. Take the ham bone out of the slow cooker. Take any remaining meat and fat and fat off the bone. Throw away that fat, roughly chop the ham and put it back in to the soup.
Season to taste and serve with crusty bread.