Pea and Ham Soup

This recipe is a variation of Stephanie Alexander's recipe. The flavour was delicious.

3 cups yellow split peas
1 onion, diced
1 small leak finely sliced
5 carrots, peeled and diced
6 - 8 stalks of celery, diced
1kg bacon bones (I think bacon bones give a better result than a ham hock)
3 cloves garlic, peeled, finely chopped
1 bay leaf
1 generous sprig thyme
fresh ground black pepper
Cover with cold water

Place all ingredients in slow cooker and cook on low or high depending on how quickly you want it cooked, at least 3 - 4 hours on high, longer on low. Get the bread maker going at the same time and time it so that you have fresh bread to eat with the soup. Remove the bacon bones, and scrape meat from the bones and return the meat to the soup. Serve it up!