1 pkg. (16 oz.) split green peas
7 c. water
1 (1 1/2 lb.) smoked pork hock
2 c. diced potatoes
1 1/2 c. chopped onions
1 c. cube celery
1 c. sliced carrots
1 garlic clove, crushed
1 tbsp. salt
1/4 tsp. pepper

Rinse split peas under cold running water; drain. In large bowl, combine all ingredients. (May be prepared in advance to this point. Cover and refrigerate overnight.) Place in slow cooker. Cook on low to medium low setting 6 to 8 hours. Just before serving remove hock. Cut meat from bone into bite-size pieces. Return to soup. Makes 10 1/2 cups.