1 pkg. split peas, green
1/2 pkg. barley
1 lg. ham hock
2 chicken bouillon cubes, crushed
1 (4 oz.) cream cheese

Cook peas, barley, ham hock and bouillon in a crockpot until tender, about 2 to 3 hours, in 8 cups of water. Add more water if soup becomes too thick. Melt cream cheese in soup after cooking. Fantastic!