Split Pea Soup

I love how easy it is to make split pea soup, and I never tire of it. I didn't have a ham bone, so I used ham I aleady had in my fridge in it's place. I always add a couple potatoes to every split pea soup recipe with the rest of the peas because it makes for great texture and flavor. Recipe courtesy of The Pillsbury Cookbook.

• Ready In: 3 hrs 30 mins
• Serves: 6

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

Directions

1. Wash and sort peas.
2. In a 5-quart Dutch oven, combine peas, water, bouillon cubes, onions, garlic, oregano, pepper, ham shank, and bay leaf.
3. Bring to a boil. Reduce heat and simmer 1 1/2 hours.
4. Remove meat from bone and cut into bite-sized pieces.
5. Return meat to soup. Stir in carrots and celery.
6. Simmer an additional 1 1/2 to 2 hours or until soup reaches desired thickness.
7. Remove bay leaf.