Pea soup

Ingredients:

• 1 cup red potatoes, diced into medium cubes, with skins on (3 small tubers)
• 450 g split green peas
• 1 cup chopped onion
• 2 cloves garlic, crushed
• 1/8 cup olive oil
• 0.5 tsp dried oregano
• 1-0.5 tsp coarse salt
• 1 teaspoon ground black pepper
• 2 cups carrots, cut into medium cubes (3-4 carrots)
• 8 cups chicken broth or water

Preparation:

1. In a 4-quart saucepan, sauté the onion, garlic, and oregano in olive oil over medium heat until the onion is translucent, 10-15 minutes. Season with salt and pepper. Add the carrots, potatoes, 8 ounces (220 g) of peas, and chicken broth.
2. Bring to a boil, then simmer, uncovered, for 40 minutes. Skim off any foam during cooking.
3. Add the remaining peas and continue to simmer for another 40 minutes, or until all the peas are tender. Stir the soup frequently to prevent the vegetables from sticking to the bottom. Season with salt and pepper to taste. Serve hot.