1 (16 oz.) pkg. split peas
3 qts. water
1 sm. ham shank
1 lg. onion, chopped
2 chicken bouillon cubes
1/2 tsp. garlic powder
1/2 tsp. oregano
1/4 tsp. pepper
1 bay leaf
1 1/2 c. sliced carrots
1 c. chopped celery

In large 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 hours or until soup reaches desired thickness.