Split Pea Soup

By moninikole

Ingredients

• 16 oz. (2 cups) dry split peas
• 12 c. water
• 2 chicken-flavor bouillon cubes or 2 t. chicken-flavor instant bouillon
• 1 c. finely chopped onions
• 1/2 t. garlic powder
• 1/2 t. oregano leaves (optional)
• 1/4 to 1/2 t. pepper
• 1 lb. ham shank
• 1 bay leaf
• 1 1/2 c. thinly sliced carrots
• 1 c. chopped celery

Preparation

Step 1

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

Instant pot: 17 min. manual Q. Reduce water to 6 cups.