Split Pea Soup

1 cup chopped yellow onions

2 cloves garlic, minced

2 tablespoons olive oil

½ teaspoon dried oregano

1 ½ teaspoons kosher salt

1 teaspoon freshly ground pepper

2 cups medium-diced carrots (3 to 4)

1 cup medium-diced red boiling potatoes (or Idaho potatoes), upeeled (3 medium)

1 pound dried split green peas

8 cups chicken stock

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In a large stockpot on low-medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10-15 minutes. Add the carrots, potatoes, ½ pound split peas, and chicken stock. Bring to a boil, them simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes. (Some of the peas will have a slight “bite” to them.) Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Serves 6

Ina Garten,