1 cup chopped yellow onions

2 cloves garlic, minced

1/8 cup olive oil (I use only 2 tablepoons)

1/2 teaspoon dried oregano

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups medium-diced carrots (3 or 4 carrots)

1 cup medium-diced red boiling potatoes, unpeeled (3 small or 1 large)

1 pound dried split green peas

8 cups chicken stock or water

 

Sauté onions and garlic in olive oil, oregano, salt, and pepper until translucent, 10 to 15 minutes. Add carrots, potatoes, ½ pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep solids from burning on the bottom. Taste for salt and pepper.