16 oz split peas
1 or 2 smoked ham hocks
1 large onion
2 tbs chicken bullion
1/2 tsp garlic powder
1/2 tsp oregano
1/4 tsp pepper
1 large bay leaf
1 and 1/2 cups of sliced carrots
1 cup celery
1 large potato diced
Rinse off peas
In a large pot put 7 cups of water and peas bring to a boil then tun of and let stand for 2 hours
With peas in same pot put in 3 quarts of water, ham hocks, on on, bullion, and spices.
Heat and then simmer uncovered for 1 and 1/2 hours.
Remove hocks, trim meat off hocks and put meat into pot and discard remains.
Add carrots, celery, and potatoes — simmer uncovered an additional 2 and 1/2 hours to desired thickness. Use a little corn starch mixed in a 1/4 cup of cold water to dissolve to thicken if necessary.