All veg, no ham and easy to make. Adapted from a recipe by the Barefoot Contessa, Ina Garten.
| 1 c | chopped yellow onions |
| 2 cloves | garlic, minced |
| 1/8 c | canola oil |
| ½ t | dried oregano |
| 1½ t | kosher salt |
| 1 t | fresh-cracked black pepper |
| 3 to 4 | carrots (2 c) medium-diced carrots |
| 3 sm | (1 c) medium-diced red boiling potatoes, unpeeled (3 small) |
| 1 lb | dried split green peas |
| 8 c | chicken stock or water (or use vegetable stock if prefer a vegan soup) |
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. Add the carrots, potatoes, half the peas and the stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot. Serves 6-8.