Split Pea Soup

1 package (16 oz) dried green split peas, rinsed and drained
1 medium onion, chopped OR (4 T. dried onion + ¼ c. water)
3 celery ribs, chopped
1 medium potato, peeled and chopped
2 medium carrots, chopped or (2 T. dried carrots + ¼ c. water)
1 garlic clove, minced or (1/8 t. garlic powder)
¼ c. minced fresh parsley or 1 T. dried parsley
4 cans (14 – ½ oz) chicken broth or about 8 cups of water
½ t. pepper
½ t. dried oregano
1 bay leaf
Optional: add ham hock, can of pork chunks, ham chunks, etc. OR use 1 pound bulk pork sausage. Shape sausage into 1-inch balls (abt 28 of them) and roll in flour. Drop into soup after it is boiling.  Personally, I make it meatless, and we love it.

Wash split peas and sort. In a 5 qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf before serving. You may also cook it on the stove for at least 1 hour or until the peas are tender. TIP: If soup is too thick you may thin it with small amounts of water, stock, light cream or evaporated milk. Season to taste with salt and pepper.