Packer Backer Split Pea Soup

• 1 large ham bone, meaty or 1 large smoked ham shank
• 12 lb split peas, green
• 12 lb split peas, yellow
• 1 medium onion, chopped
• 2 -3 garlic cloves, chopped fine
• 1 bay leaf
• 1 tablespoon oregano
• 2 tablespoons chicken bouillon, base
• 1 tablespoon original pleasoning seasoning (sub 1/2 Tablespoon celery salt, if not available)
• 3 quarts cold water
• 2 large carrots, grated fine
• 1 large celery, chopped fine
• 2 tomatoes, chopped (optional)
• 2 medium potatoes, peeled & shredded (optional)

1. Place everything EXCEPT the grated carrots & chopped celery (& the potatoes & tomatoes, if using) in a large dutch oven & stir well.
2. Bring to a boil over med.-high heat.
3. Reduce heat heat & simmer covered for 3 hours, stirring occasionally, being careful not to scorch/burn.
4. Remove ham bone & any large pieces of meat -- set aside until cool enough to handle.
5. Remove meat from bone & coarsely chop, if needed.
6. Return meat to stock & add the carrots & celery -- (& potatoes & tomatoes).
7. Simmer for 2-2 1/2 hours covered, stirring occasionally, being careful not to scorch/burn.

ham bone, peas, peas, onion, garlic, bay leaf, oregano, chicken bouillon, celery salt, cold water, carrots, celery, tomatoes, potatoes

Taken from www.food.com/recipe/packer-backer-split-pea-soup-407167 (may not work)