How to make it

  • In a large stock\soup pot on medium heat saute the onions and garlic in the olive oil with the oregano, salt and pepper until the onions are translucent.
  • Add the carrots, potatoes, 3/4 of the peas and the chicken stock.
  • Bring to a boil and simmer uncovered for 40 minutes skimming off the foam.
  • Add the rest of the peas and the ham and simmer for another 30- 40 minutes stirring frequently so things don't burn to the bottom. (Check the peas for doneness so they still have texture.)
  • Taste for salt and pepper and serve.
  • If reheating from freezing add a bit off water to thin it out.

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