1 package green split peas
1/2 package barley
1 large ham hock
2 chicken bouillon cubes, crushed
1 4 ounce package cream cheese
Cook peas, barley, ham hock and bouillon in a crockpot until tender, about 6 to 8 hours, in 8 cups of water. Add more water if soup becomes too thick. Melt cream cheese in soup after cooking.
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