In a 4-quart 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.

In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook ...

Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes.

Deselect All. Good olive oil. 2 cups chopped leeks, white and light green parts, spun-dried (2 leeks) 1 1/2 cups chopped yellow onion (1 large) 2 cups (1/2-inch) diced, scrubbed carrots (3 large)

Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes. Add the peas, stock, and salt and pepper, to taste.

Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes.

Preheat the oven to 350 degrees F. For the soup: Heat the EVOO in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes.

Deselect All. 1 pound green split peas, picked over, rinsed and drained. 2 large smoked ham hocks. 1 large carrot, roughly chopped. 1 stalk celery, roughly chopped

In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is ...