August 3, 2015.
Recipe # 215.

                                                           Split Pea and Carrot Soup

3 Pounds of Carrots.
1 Small Onion; chopped.
1/2 Pound Dry Split Peas.
5-6 Cups Low Sodium Chicken Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Pound Diced Lean Ham.
Water if needed to finish filling the Crock-Pot.

Put all of the ingredients except the Water into the Crock-Pot.
If it needs more liquid add some Water to finish filling the Crock-Pot at least 3/4 full.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Cooler weather isn't too far away. This recipe would be a good way to start the Fall Season off with. Although actually this would be good to eat anytime. It's a healthy dish for anytime of the year.