Split Pea Soup with Potatoes - Ends + Stems with Chef Alison

Ingredients

• 1 Yellow Onion
• 2 cloves Garlic (minced)
• 2 cups Carrot (about 2 carrots, using more or less is ok!)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 1 ⁄ 2 teaspoons Kosher Salt
• 1 ⁄ 2 teaspoon Black Pepper (freshly ground)
• 4 ounces Ham (or bacon - optional, keep it vegetarian by omitting this)
• 8 cups Stock (chicken, vegetable, or just use water)
• 1 pound Green Split Peas (dried)
• 1 ⁄ 2 pound Red Skinned Potatoes (russet, yukon, or whatever you have!)
• 1 ⁄ 4 teaspoon Dried Oregano
• 1 ⁄ 2 Lemon (juiced)