Split pea soup for a crowd

1. Recipe by: brenda beach (rooby) in large, flat-bottomed stock pot, heat olive oil and saute onions and celery until fragrant and soft.
2. Add water, bouillon cubes, split peas, oregano, garlic, bay leaf and ham. Simmeri over low heat for 1 ½ hours, stirring frequently and watching that soup doesn"t start to scorch as it thickens.
3. When soup has thickened quite a bit, remove bay leaf and add carrots, then simmer on very low heat for another ½ to 1 hour.
4. Seasoni with black pepper to taste.
5. Yield: approx.
6. 24 1-½ cup servings.