Sauté onions & garlic in a little olive oil over medium heat, about 5 minutes. Add dried peas, liquid, ham, oregano, & bay leaf, stir, bring to a low boil, then reduce heat to barely a boil. Let the beans cook for 2 hours, stirring occasionally, before adding carrots & potatoes, then continue to cook on low heat another 2 hours. As the peas soften and thicken, you may want to add additional water. Add salt & pepper to taste.
Serve with crusty bread. Serves six.
There is no need to soak dried split peas overnight.
Packages of dried split peas sometimes come with a flavor packet. You can choose to use it (I don’t), but if you do, eliminate the chicken stock and use water instead.
About Crouton deMenthe Amateur cook and barbecue fanatic.