Split Pea Soup

Ingredients

• 1 cup (240 ml) chopped yellow onions
• 2 cloves garlic, minced
• 1/8 cup (30 ml) olive oil
• 1/2 teaspoon (2.5 ml) dried oregano
• 1 teaspoons (5 ml) salt
• 1 teaspoon (5 ml) freshly ground black pepper
• 2 cups (480 ml) medium-diced carrots (3 to 4 carrots)
• 1 cup (240 ml) medium-diced red boiling potatoes, unpeeled (3 small)
• 1 pound (450 g) dried split green peas
• 8 cups (1.92 L) chicken stock or water

Method

1. In a 4-quart (3.78 L) stockpot over medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
2. Add the carrots, potatoes, 1/2 pound (225 g) of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes, skimming off the foam while cooking.
3. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft, stirring frequently to keep the solids from burning on the bottom.
4. Taste for salt and pepper. Serve hot.