How to make it

  • In a 6 quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt and pepper until onions are translucent.
  • Add the carrots, potatoes, 1/2 pound of split peas, ham shank (if using) or ham seasoning (if using) and chicken stock.
  • Bring to a boil.
  • Simmer uncovered for 40 minutes, skimming the foam while cooking.
  • Add the remaining split peas and continue to simmer for another 40-50 minutes.
  • Stir frequently to keep the solids from burning on the bottom.
  • Taste for salt and pepper.
  • Serve hot.

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  • pleclare 7 years ago
    Love her recipes. She does a great lentil vegetable soup.Must try!
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