Gahboo's Split Pea Soup

• 2 lbs split peas
• 10 ounces ham, spiral sliced ends and pieces
• 1 teaspoon bouillon, paste, Better Than Bullion Vegetable
• 1 teaspoon paprika, smokey
• 1 12 cups carrots, chopped
• 3 cups onions, chopped
• 1 cup celery, chopped
• 1 tablespoon tony chachere's creole seasoning salt (to taste, I add 1 tsp more)
• 14 teaspoon black pepper, ground
• 3 bay leaves

1. *** Though this uses Creole Seasonings, I do not like garlic in the recipe.
2. Since there is no garlic, I can't by all rights call it creole.
3. ***.
4. Wash peas.
5. Cover with 1 inch water and bring to boil.
6. Cook slowly, adding water as necessary, until peas begin to soften.
7. Add ham, bullion, paprika, salt and pepper, and celery, cook 10 minutes.
8. Add remaining vegetables.
9. Cook to desired consistency.
10. I add veggies late because I like my pea soup to have chunks.
11. If you like pureed soup, you can add earlier.

peas, ham, bouillon, paprika, carrots, onions, celery, salt, black pepper, bay leaves

Taken from www.food.com/recipe/gahboos-split-pea-soup-428083 (may not work)