Split Pea Soup

By North Star


2 large onions, chopped
8 stalks of celery, chopped
1/4 c. olive oil
6 qt.. water
8 chicken bouillon cubes
4 lbs. of split peas
1 tsp. oregano
1 tsp. garlic powder
1 bay leaf
4 c. ham, trimmed and cubed
5 med. carrots, diced
fresh ground black pepper, to taste

In large, flat-bottomed stock pot, heat olive oil and sauté onions and
celery until fragrant and soft. Add water, bouillon cubes, split peas,
oregano, garlic, bay leaf and ham. Simmer over low heat for 1 1/2 hours,
stirring frequently and watching that soup doesn't start to scorch as it
thickens. When soup has thickened quite a bit, remove bay leaf and add
carrots, then simmer on very low heat for another 1/2 to 1 hour. Season
with black pepper to taste.


Yield: approx. 24 1-1/2 cup servings