SPLIT PEA SOUP

2 cups chopped yellow onions (2 onions)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil
1 teaspoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups medium-diced carrots (6 to 8 carrots)
2 cups medium-diced red boiling potatoes, unpeeled (6 small)
2 pounds dried split green peas
16 cups chicken stock or water

In an 8-quart stockpot on medium heat, sauté the onions and garlic with the olive oil, oregano, salt and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1 1/2 pounds of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.