Split Pea Soup

2 cups split peas
1/4 cup corn oil
2 medium onions, diced fine
2 stalks celery
2 cloves garlic, crushed
2 quarts water or chicken broth
2 large Knorr chicken bouillon cubes (eliminate bouillon cubes if using broth)
4 carrots, peeled and diced
Salt to taste

Pick over peas to remove any stones or debris. Put them in a large pot and wash them in several changes of cold water. Drain and set aside. (You can eliminate this step if the package says peas are washed and presorted.)

Heat the corn oil in large skillet and saute onions, celery and garlic until vegetables become translucent. Transfer to crockpot. Add water or chicken stock, bouillon cubes, carrots, and peas. Cover tightly and cook on low for 18-24 hours. Makes 8 to 10 servings. Freezes well.