Ingredients
500g (1 lb) split green peas
8 cups water
bacon bones
pepper
1 carrot
1 onion
1 stalk celery
bay leaf
parsley
Method
Soak peas overnight in water. Drain.
Place in slow cooker with bacon bones, onion, carrot, celery, bay leaf and pepper. Top with water.
Cover and cook on Low for 8-10 hours. Remove bay leaf, and bacon bones.
Roughly chop meat from bones and return to soup.
Add salt and pepper if needed. (may be salty enough from bacon bones.)
Serve with parsley and bread.
Serves 8