Ingredients

1 pound dried split peas rinsed, drained, and picked over
7 C. water divided
2 medium carrots sliced
2 celery ribs chopped fine
2 garlic cloves minced
1 pound lean ham cut 2 inch cubes
1 package Lipton’s dry onion soup mix
1 bay leaf
1/2 tsp. dried thyme

Cooking Instructions

Soak peaches in 4 C. water overnight. Add the peaches and soaking liquid along with the vegetables and the ham to a saucepan and bring to a boil over high heat, reduce heat and cook at a brisk simmer for 5 minutes. Pour into a 3 1/2 quart crock pot with the remaining 3 C. water, soup mix, bay leaf and thyme. Cover and cook on low until the peaches are tender, 7 to 8 hours.
 
 
 "Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)