Ingredients:
16 oz. Pkg. split peas
3 quarts water
1 small ham shank
1 large onion, finely chopped
2 chicken bouillon cubes (or 2 Tbls. instant chicken bouillon)
1/2 tsp garlic powder
1/2 tsp oregano leaves
1/4 to 1/2 tsp pepper
1 bay leaf
1+1/2 cups thinly sliced carrots
1 cup chopped celery

Preparation:
In large deep pot, combine peas, water, ham shank, onion, chicken bouillon and seasonings. Simmer, uncovered, 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 to 2+1/2 hours or until soup reaches desired thickness.