Split Pea Soup

• 16 ounces split peas
• 12 cups water
• 2 teaspoons chicken flavor instant bouillon (or 2 chicken bouillon cubes)
• 1 cup onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano leaves
• 1/4 - 1/2 teaspoon pepper
• 1 lb ham shank
• 1 bay leaf
• 1 1/2 cups carrots, thinly sliced
• 1 cup celery, finely chopped

1. Wash and sort peas.
2. In a 5-quart Dutch oven, combine peas, water, bouillon cubes, onions, garlic, oregano, pepper, ham shank, and bay leaf.
3. Bring to a boil. Reduce heat and simmer 1 1/2 hours.
4. Remove meat from bone and cut into bite-sized pieces.
5. Return meat to soup. Stir in carrots and celery.
6. Simmer an additional 1 1/2 to 2 hours or until soup reaches desired thickness.
7. Remove bay leaf.

peas, water, chicken flavor, onion, garlic powder, oregano, pepper, ham shank, bay leaf, carrots, celery

Taken from www.food.com/recipe/split-pea-soup-506233 (may not work)