This recipe comes to us from Kimberly Dungan.

In large stockpot add the following:

2-3 teaspoon Cumin
½ teaspoon Herb Pepper seasoning
½ teaspoon Allspice
5-6 Cloves
Dash of garlic (to taste)
Dash of parsley
1-2 teaspoon Cinnamon
1 teaspoon Sesame seeds (optional)
Salt & Pepper to taste
1 teaspoon Dry mustard (or 1-2 teaspoon Prepared mustard)
1-2 cans Chicken Broth (Swansons has a Fat Free, low sodium version)
3 stalks Celery, chopped
3-4 Carrots, grated or chopped
5-6 Potatoes, peeled & cubed (optional: leave skin on)
¼ - ½ Onion, chopped
2 lbs. Ham, cubed
1 Bag Green Split Peas

Cover ingredients with water, plus two inches extra, and bring to a boil. Cook on medium for 3-4 hours (or low for 5-6 hours). Serve.

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