Spicy Split Pea Soup

• 1 package (16 ounces) dried green split peas
• 6 cups water
• 1 meaty ham bone or 2 pounds smoked ham hocks
• 4 chicken bouillon cubes
• 3 to 5 medium Anaheim peppers, roasted, peeled, seeded and chopped or 2 to 3 cans (4 ounces each) chopped green chilies
• 2 medium carrots, sliced
• 2 celery ribs, sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1-1/2 teaspoons dried oregano
• 1/4 teaspoon pepper
• 1/8 teaspoon ground cumin

1. In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
2. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.

peas, water, ham bone, chicken bouillon cubes, anaheim peppers, carrots, celery, onion, garlic, oregano, pepper, ground cumin

Taken from www.tasteofhome.com/recipes/spicy-split-pea-soup/ (may not work)