Yellow Split Pea Soup

Ingredients

• 1 medium chopped yellow onion
• 1 medium chopped leek (light parts only)
• 2 cloves garlic, minced
• 1/8 cup olive oil
• 1/2 teaspoon dried oregano
• freshly ground black pepper
• 3 to 4 diced carrots
• 2 diced russet potatoes
• 1 pound (16 oz) dried split yellow peas
• 2 bay leaves
• 4 cups chicken stock
• 4 cups hot water
• optional: 1 ham hock, balsamic vinegar, chives

Directions

In a 4-quart french oven on medium heat, saute the onions, leeks and garlic with the olive oil, oregano, bay leaves and pepper until the onions are translucent (about 10 minutes).

Add the carrots, potatoes, split peas, chicken stock and water.(Optional - add ham hock.) Bring to a boil, then simmer partly-covered for 45 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom.

Remove bay leaves. Blend with stick blender.

Optional: serve with balsamic vinegar and chives