Voilà! Here's an easy-peasy dinner

Slow-cooker split-pea soup

Makes: 6 to 8 servings

• 1 pound dried green split peas, rinsed
• 2-4 medium carrots, peeled and sliced
• 2 medium celery stalks, sliced or diced
• ½ medium yellow onion, diced
• 2 medium garlic cloves, minced
• 2 fresh Italian parsley sprigs
• 1 bay leaf
• 1 ham bone with meat or 2 ham hocks (about 1 pound) or 2 large chicken breasts, cooked, deboned and shredded or diced 
• 4 cups low-sodium chicken broth (1 quart)
• 2 cups water
• Salt
• Freshly ground black pepper

Arrange the split peas in the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley and bay leaf over the peas. Place the ham bone, hocks or chicken on top of the vegetables. 

Pour the chicken broth and water into the slow cooker and season with salt and pepper. Cover and cook until the peas are soft. (If you're using ham, it will be falling off of the bone.) Cook on high for 5 to 6 hours or low for 8 to 10 hours.

If you used a ham bone or hocks, remove to to a cutting board. When cool enough to handle, remove the meat from the bones, return the meat to the soup (discard the skin and bones) and stir.

Then it's done. Taste and season with salt and pepper. Garnish with a parsley sprig and serve. 

If you used chicken, taste and season with salt and pepper, garnish with a parsley sprig and serve. 

Adapted from Chow.com