Ingredients
1 package (16 ounces) dried green split peas6 cups water1 meaty ham bone or 2 pounds smoked ham hocks4 chicken bouillon cubes3 to 5 medium Anaheim peppers, roasted, peeled, seeded and chopped or 2 to 3 cans (4 ounces each) chopped green chilies2 medium carrots, sliced2 celery ribs, sliced1 medium onion, chopped1 garlic clove, minced1-1/2 teaspoons dried oregano1/4 teaspoon pepper1/8 teaspoon ground cumin
Preparation
In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.
