Crock Potting It

I was inspired by Lori's gift to Grandma of a crock pot. I don't know about you, but not just any crock pot recipe does it for me. Sometimes they just taste kind of crock-pot-ish. For me, vegetarian or beef recipes are best, but if you have a good crockpot chicken recipe I would love to try it (although beef is the official meat of the McCoy family).

Anyway, I know Kristen has a yummy recipe for a crock pot roast that was very popular here at the Endsley home. My mom made a great venison stew one year for the hunt. Also Grandma tells me she has a great beef burgundy recipe for the slow cooker. I am going to share my crock pea soup recipe. I found it in a cookbook from my Remme-side cousin Alicia that is all about easy meals for moms. I set this in the crock pot before we headed down for the hayride/chapel service day and we had a yummy dinner when we got home. FYI, Grandma says it is a must to add barley to your pea soup, so I will try that next time. Also Phillip wants me to try pearl onions instead of the chopped onion. Please share if you have a crock pot recipe you love!

Crock Pea Soup
1 lb split peas, rinsed
1 ham bone, optional
1 onion, chopped
2 carrots, peeled and sliced (I double the carrots)
1 stalk celery, chopped
2 cloves garlic, pressed
1 bay leaf
1 1/2 quarts water (use chicken broth if not using ham bone)
salt and pepper to taste

Put all ingredients except the salt and pepper into a crock pot. Cover and cook on high for 4-5 hours or low 8-10 hours, or until peas are very soft. Before serving, remove bone and bay leaf. Salt and pepper to taste.