This slow cooker split pea soup recipe is the definition of making something from nothing. A leftover ham bone, a bag of dried split peas that costs less than three dollars, and the usual winter vegetables slow-cook into a soup so thick your spoon stands up in it. It is the soup French-Canadian grandmothers have made for generations, and it remains one of the cheapest hot meals you can put on a Canadian table in February. No soaking, no fussing, just eight quiet hours while the ham bone does all the work. A leftover holiday ham bone is free flavour; a smoked ham hock from the butcher (~$3-$5 CAD) works…