Split Pea Soup

Adapted from the Barefoot Contessa

1C chopped yellow onions
2 cloves garlic, minced
1/8C good olive oil
1/2 tsp dried oregano
1-1/2 tsp kosher salt
1 tsp freshly ground black pepper
2C medium-diced carrots (4 carrots)
1-2C Ham, diced small
1T fresh lemon juice
Rind from 1 lemon
1C medium-diced red boiling potatoes, peeled (3 small)
1 lb dried split green peas
10 cups chicken stock

In a large stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, ham, potatoes, split peas, and chicken stock. Bring to a boil, then simmer uncovered for 60 minutes, or until peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Blend with hand mixer if desired. Serve hot.