1 bag dried split peas
2 chopped medium onions
3 stalks chopped celery
2 tsp. salt
1 tsp. garlic salt
2 good size ham hocks
6 medium chopped carrots
2 tsp. pepper

Put all ingredients in a 5-quart Crock-Pot or stock pot. Fill with water and cook, covered, all day on low heat.

About one hour before serving, remove ham hocks. Debone meat. Cut up and put back in pot. Uncover and cook at medium-high heat until thickened. Stir frequently to keep from sticking.

Submitted by: Vanessa Martin