2-16ounce bagssplit peas(they can be found in the bean aisle typically)
5mediumrusset potatoespeeled, diced
black pepperto taste
In 8 quart stock pot, heat oil and sauté onion and garlic on medium heat until onions are translucent, about 8-10 minutes.
Add chicken broth, water, split peas, ham, potatoes, carrots and oregano. Bring to a boil. Reduce heat to low and simmer uncovered for 90 minutes, stirring often to prevent scalding on bottom of pan. Skim foam off the top during cooking.