1 lb. dried split green peas, rinsed and drained
8 c. water
2 carrots, scrubbed but not peeled, cut into eighths
2 med. yellow onions, cut into eighths
3 cloves garlic, quartered
2 stalks celery with leaves, cut into eighths
4 oz. lean ham, cut into bite size pieces
3 tbsp. low-sodium soy sauce
1 tsp. fresh oregano, chopped
1/2 tsp. grated fresh ginger
3 dashes hot pepper sauce, or to taste
Pepper to taste

In large saucepan bring peas, water, carrots, onions, garlic, celery and ham to rapid boil over medium high heat. Reduce heat and cook, covered at gently rolling boil, 1 - 1 1/2 hours or until peas are soft. Add soy sauce, oregano, ginger, hot pepper sauce and pepper. Simmer 10 minutes to blend flavor.

In blender or food processor, process 2-3 cups at a time until pureed. Return soup to saucepan and reheat, if necessary. Serve hot. This soup freezes well. Makes 10 servings.