Rich and Thick Split Pea Soup

Directions

1. In a large skillet, saute the onion, celery and carrots in oil until tender. Add thyme; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Add the peas, broth and water. Cover and cook on low for 7-8 hours or until peas are tender.
3. Cool slightly. In a blender, process half of the soup until smooth. Return all to the slow cooker. Add bacon and pepper; heat through.