Split Pea Soup

Ingredients:

• 16 ounces split peas
• 1.5 quarts water
• 1 small ham shank or 4 ham hocks (or 3/4 to 1 pound bacon)
• 1 large onion, chopped
• 2 chicken bouillon cubes
• 1/2 teaspoon dried rosemary
• several pinches of dried thyme
• 1/2 teaspoon garlic powder (didn't have)
• 1/2 teaspoon oregano (didn't have)
• 1 bay leaf (didn't have)
• 1 cup chopped carrots (used 3 large carrots)
• 1 cup chopped celery (didn't have)
• 4 medium potatoes, peeled and cubed (didn't have)
• any vegetable to substitute for the celery and potatoes (last time it was one bunch chard, previously we've used beet greens, etc).

Combine peas, water, ham shank or hocks or bacon, onion, bouillon and seasonings. Cover and simmer 1 1/2 hours. If using shank, remove shank, trim meat from bone, and return to pot. Stir in carrots, celery and potatoes. Cover and simmer 2-2 1/2 hours. (Time may vary - basically just need enough time for the split peas to soften completely). Add a small amount of flour if desired to thicken (I've already reduced the water dramatically from the original recipe, to make the soup thick, as we like it).

(Another variation soaks the peas overnight, uses less water as a result, melts in 3 tablespoon butter and 3 tablespoons flour, and adds milk.)