Split Pea Soup

1. Cook bacon in a stock pot over medium heat, then add onions, garlic, oregano, salt and pepper. Sauté until onions are translucent.
   
   
2. Add carrots, potatoes, 225g split peas and chicken stock. Bring to a boil and simmer, uncovered, for 40mins.
   
   
3. Remove any foam formed during cooking.
   
   
4. Add remaining split peas and continue to simmer for an additional 40mins or until all peas are soft.
   
   
5. Stir frequently during cooking to prevent the soup from burning to the bottom of the pan.

Serve warm.