Crock Pot Recipe for Split Pea Soup with Ham

1. Rinse and sort the peas, then add to a large stock pot with 10 cups of water. Add 3 tablespoons chicken bouillon (I like the Better Than Bouillon brand). Turn the heat to high and boil for 2 minutes. Add the bay leaves, onions, garlic, celery, carrots, ham bone, and chipotle powder. Bring to a boil again, then reduce to a low simmer.
2. Simmer for at least an hour and a half, or until the vegetables are soft and the soup is at a consistency you like. If the ham is still on the bone, remove from the soup and chop, discarding the bone. Return the meat to the pot.
3. Salt and pepper to taste. Taste it first; remember, ham is very salty. You might not need any.
4. Remove soup from heat. Dice the smoked Gouda into bite-size cubes, or use a vegetable peeler to shave it. Add the cheese to the hot soup and stir. Alternatively, you can add the cheese to each individual bowl.

Slow Cooker Instructions:

1. Add the peas, water, chicken bouillon, bay leaves, onions, garlic, celery, carrots, ham, and chipotle powder to a very large crock pot. Turn it on to low and cook for at least 4 hours, or up to 8. Chop the ham and return, if necessary. Season to taste and garnish with smoked gouda.