1 (16 oz.) pkg. split peas
1 sm. ham shank or ham bone
1 lg. onion, coarsely chopped
2 cloves garlic, chopped
1 1/2 c. carrots, thinly sliced
1 c. celery, chopped fine
1/2 tsp. oregano
1/4 to 1/2 tsp. fresh ground pepper
1 bay leaf
Salt to taste
Dash of cayenne pepper
1/4 tsp. thyme
1/4 tsp. marjoram
1/2 tsp. dried mint leaves

Rinse and pick over the peas to eliminate little stones. Soak the peas over night or 3 to 4 hours. In a large pot, combine the peas, ham shank, onion, garlic, celery and bay leaf. Simmer about 2 hours. Add oregano, pepper, cayenne pepper, thyme, marjoram and mint leaves. Simmer 1 additional hour. Add carrots and salt. Simmer an additional 1 to 1 1/2 hours or until soup reaches the desired thickness. Stir frequently.

HELPFUL HINT - If ham has not cooked off the bone, remove the meat from the bone, cut it into small pieces and return it to the soup pot.