Split Pea Soup

 

 

1
pound green split peas
2
smoked ham hocks (about 1-1/2 pounds)
2
celery ribs, finely chopped
1
medium onion, finely chopped
1
medium carrot, finely chopped
2
chicken bouillon cubes
1
teaspoon garlic powder
1
teaspoon salt
1/2
teaspoon dried oregano
1/4
teaspoon pepper
8-10
cups water
1
bay leaf

 

 

In a large saucepan, combine all of the ingredients; bring to a boil.  Reduce heat; leaving cover ajar, simmer for 3 hours, stirring occasionally.  Remove and discard bay leaf.  Remove the ham hocks; when cool enough to handle, cut meat into bite-size pieces.  Return meat to the soup and heat through. 

 

Makes 6 servings.