From the Cooking with Friends Kitchen
3 large diced onions
4 Tbs. olive oil
4 garlic cloves
1 Tbs. Kosher salt (more to taste)
1 tsp. dried oregano (or more fresh)
2 bay leaves
2 Tsp. Black pepper
2 lb. split peas
16 cups chicken stock (or water with chicken bouillon)
6-8 chopped carrots
optional — 2 7 ounce ham steaks
optional — cooking the soup with a ham hock
-In a large soup pot, saute onions in olive oil for about 8 minutes.
-Add garlic and saute for 2 more minutes.
-Season with salt and pepper.
-Add stock, split peas & carrots, & spices
-Bring to a boil and then let simmer for about 1 1/2 hours.
-Optional: While soup simmers, dice ham steaks and cook in small skillet.
-Although it’s not necessary, you can puree the soup quickly with a hand blender for a smoother consistency.
-Add diced, cooked ham at the end