Joey'S Split Pea Soup

• 2 pounds dry green split peas
• 4 quarts hot water
• 1 meaty ham bone
• 1 Bay leaf
• 2 cups chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon Kosher Salt
• 1 teaspoon ground Black Pepper
• 4 cubes chicken bouillion
• 2 cups chopped celery
• 2 cups chopped carrot

1. In a large pot or Dutch oven cover dried peas with 4 quarts of hot water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, salt, pepper, Bay Leaf, Old Bay Seasoning and Chicken Bouillon.
2. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally.
3. Taste split pea soup and add salt, if needed.

peas, water, ham bone, bay leaf, onion, garlic, kosher salt, ground black pepper, chicken bouillion, celery, carrot

Taken from www.epicurious.com/recipes/member/views/joeys-split-pea-soup-50074067 (may not work)