Split Pea Soup - cooking recipe

Ingredients

16 ounces split peas
12 cups water
2 teaspoons chicken flavor instant bouillon (or 2 chicken bouillon cubes)
1 cup onion, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1/4 - 1/2 teaspoon pepper
1 lb ham shank
1 bay leaf
1 1/2 cups carrots, thinly sliced
1 cup celery, finely chopped

Preparation

Wash and sort peas.
In a 5-quart Dutch oven, combine peas, water, bouillon cubes, onions, garlic, oregano, pepper, ham shank, and bay leaf.
Bring to a boil. Reduce heat and simmer 1 1/2 hours.
Remove meat from bone and cut into bite-sized pieces.
Return meat 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.