16 oz. dry split peas
1 c. onion, chopped
1/4-1/2 tsp. pepper
12 c. water
2 chicken bouillon cubes or 2 tsp. instant chicken bouillon
1 c. celery, chopped
1 lb. ham shank
1/2 tsp. oregano leaves
1 bay leaf
1/2 tsp. garlic powder
1 1/2 c. carrots, thinly sliced

Wash and sort peas. In a 5 quart pot, combine peas, water, bouillon, onions, garlic, oregano, pepper, ham shank and bay leaf. Bring to a boil. Reduce heat; simmer 1 1/2 hours. Remove meat from bone; cut into bite-size pieces and return to soup. Stir in carrots and celery. Simmer an additional 1 1/2 to 2 hours or until soup reaches desired thickness. Remove bay leaf. Makes 6 servings.