1 lb. split peas, rinsed and drained
3 qt. water
1 sm. ham shank
1 lg. onion, finely chopped
2 chicken bouillon cubes, or 2 tbsp. instant chicken bouillon
1/2 tsp. garlic powder
1/2 tsp. oregano leaves
1/4 - 1/2 tsp. ground pepper
1 1/2 c. thin sliced carrots
1 c. chopped celery

In a large deep pot combine peas, water, ham shank, onion, chicken bouillon and seasonings. Simmer, uncovered, for 1 1/2 hours. Remove ham shank, trim meat off bone and return meat to pot. Stir in carrots and celery. Simmer, uncovered, an additional 2 - 2 1/2 hours or until soup reaches desired thickness. Makes 6 (1 1/2 cup) servings.