When we are really busy, I like to plan split pea soup and fresh bread for dinner. It's quick, easy, cheap, and healthy. Since all crock pots are different, you should experiment with this on the weekend when you're around to add water if necessary. I've looked for a variety of split pea soup recipes, but they all seem to be pretty similar, even Julia Child's recipe, so here's my version ...
In my big soup pot (5 quarts, AKA a dutch oven), I put four cups of split peas and fill the pot half full of water. You will need to add water as it cooks on the stove. In my crock pot, I put two cups of split peas and fill the pot with water about 2/3 full. Remember, your crock pot may be different! I throw in a couple of celery stalks that have been sliced, as well as a couple sliced carrots, and a diced onion. If I have a couple of potatoes, I'll also dice them and throw them in the pot. You can leave this mix in a crock pot all day, and it will be ready when you arrive home in the evening. If you have it on the stove, it will be too hot and turn into a burned brick by evening, so if you're using a stovetop for this recipe, you need only two or three hours for the peas to cook, depending upon the hardness of your water. The soup is done when the peas are mush.
Before serving, add a teaspoon of salt to the 4-cup version of the recipe and pepper to taste. Personally, I like a few shakes of Tabasco in my split pea soup, but not everyone loves spicy food like I do!
If you don't have a breadmaker, I highly recommend one. I use mine several times a week, and the bread disappears quickly! I'll devote an entire post to bread soon. I love walking into the kitchen in the evening and finding my pot of split pea soup and my loaf of hot bread waiting for me. Makes me feel like I have my own personal chef!