1 1/2 large yellow onions, diced
2 large carrots, peeled and diced
3 stalks celery, diced
1 tsp oregano
1 tsp salt (or to taste)
1 16-oz bag green split peas
2 ham hocks (they usually come in packs of two)
8 cups water
Combine all ingredients in a very large pot. Bring to a boil then cover and reduce heat to simmer for two hours.
After two hours, remove ham hocks carefully from soup and cut meat off the bone. Place meat back in soup and discard hocks.
Bring soup back to a boil and cook on medium/high heat for another 30-45 minutes until desired thickness. I like my pea soup really thick so I boil the heck out of it!
Season to taste.