1. Put the peas, diced vegetables, broth and water into the crock pot. Add salt and pepper. If using a ham hock, add now. If using bacon, chop into chunks and add, but save 4-6 pieces for later.
2. Cover and cook on low 8-10 hours, or on high for 4-6 hours (I cook for 6 hours on high). If you used a ham hock, remove and scrap off any remaining meat and discard the bone.
3. Press peas against the side to mash some of them. Or use a hand blender to make soup creamier and to have an even consistency. Cook remaining pieces of bacon on the stove and crumble over the top, or add any additional ham you might have in your refrigerator.