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.
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