Ina Garten’s Parker’s Split Pea Soup – The Best Yet!

• 1 cup chopped yellow onions
• 2 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced celery
• 1 medium potato, smallish-medium diced
• 1 pound dried split green peas (See note below for 20 oz  bag)
  
• 4 cups chicken stock
  
• 4-5 cups water

NOTE:  If your bag has 20 oz. of split peas, just add 2 additional cups of broth

In a dutch oven on medium heat, saute the onions with the olive oil, oregano, salt, and pepper until the onions are translucent, 5 to 10 minutes.
Add garlic and saute an additional 30 seconds.
Add the chicken stock, 4 cups water, carrots, celery,  potatoes, and half of the split peas
Bring to a boil, then simmer uncovered for 20 minutes.

Skim off the foam while cooking.
Add the remaining split peas and continue to simmer for  40 minutes, or until all the peas have softened.
Stir frequently to keep the solids from burning on the bottom.Taste for salt and pepper. Serve hot.

**Soup will thicken considerably while cooling, so you may need to add additional water or broth as necessary.

Adapted from Ina Garten