Split Pea Soup

3 -4 slices deli ham- diced

1 large onion- chopped

2 cloves garlic- minced

1/8 cup EVOO

½ teaspoon dried oregano

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

3-4 carrots- diced

3 small red potatoes- unpeeled & diced

1 pound dried split green peas

8 cups chicken broth

2 sprigs thyme or ½ teaspoon dried thyme

In a 4-quart stock pot over medium heat, sauté onions until they are almost translucent about 5 minutes then add the garlic, oregano, salt, and pepper.  Continue to sauté until onions are clear.  Add carrots, potatoes, ½ pound split peas, and chicken broth.  Bring soup to a boil then simmer for 40 minutes.  Now add the rest of the peas and continue to simmer another 40 minutes, or until all the peas are soft.  Skim off any foam while soup cooks and stir often so peas do not stick and burn.  Taste for salt and pepper and serve hot.