CROCK POT SPLIT PEA SOUP

CROCK POT SPLIT PEA SOUP 1 package (16 ounces) dried green split peas, rinsed 2 cups cubed fully cooked ham 1 large onion, chopped 1 cup julienned or chopped carrots 3 garlic cloves, minced 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme 1 carton (32 ounces) reduced-sodium chicken broth 2 cups water In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender. Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.