• 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1/8 cup olive oil
  • 1/2 teaspoon dried oregano
  • 1 1/2teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red potatoes, unpeeled (3 small)
  • 1 pound dried split green peas
  • 8 cups stock

* for a more meaty/smoky flavor, make your own stock with a ham bone or rib bones
* add some chunks of ham in if desired


  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, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes.
  3. Skim off the foam while cooking.
  4. Add the remaining peas and simmer for another 40 minutes, or until all the peas are soft.
  5. Stir frequently to keep the solids from burning on the bottom. Add salt and pepper to taste. Serve hot.