Parker's Split Pea Soup (Ina Garten)

I must confess, I used a ham bone from last week's ham and threw in some ham. Good stuff. Nice and hearty. Recipe courtesy of www.foodnetwork.com.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 1  cup  chopped yellow onion
• 2  garlic cloves, minced
• 1⁄8 cup olive oil
• 1⁄2 teaspoon dried oregano
• 1 1⁄2 teaspoons kosher salt
• 1  teaspoon fresh ground black pepper
• 2  cups  medium diced carrots (3 to 4 carrots)
• 1  cup  medium diced red boiling potato, unpeeled (3 small)
• 1  lb  dried split green peas
• 8  cups  chicken stock or 8  cups water

Directions

1. In a 4 quart stockpot on medium heat, saute 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, half pound split peas, and chicken stock.
3. Bring to a boil, then simmer uncovered for 40 minutes.
4. Skim off the foam while cooking.
5. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft.
6. Stir frequently to keep the solids from burning on the bottom. Taste for salt or pepper. Serve hot.