Green split peas work just as well in this soup but yellow ones make it prettier.
Sun Oven Yellow Split pea soup
2 tablespoons vegetable oil
1 onion, finely chopped
2 carrots, diced
2 stalks celery, diced
1 teaspoon dried oregano
1 pound dried yellow split peas, picked over, rinsed, and drained
6 cups hot water
1 smoked ham hock (about 1/2 pound)
1 bay leaf
salt and pepper to taste
Set Sun Oven out to preheat.
Pour the oil into a large pot. Add the onion, carrots, celery, and dried oregano; toss to combine. Cover and cook in the Sun Oven until the vegetables soften, about 20 minutes.
Stir in the split pea and water. Add the ham hock and bay leaf.
Replace the lid and continue cooking until the split peas fall apart, 1 1/2 to 2 hours. Use a slotted spoon to transfer the ham hock to a small bowl. Leave the soup in the Sun Oven to keep warm. When the ham hock is cool enough to handle, discard the skin and bones. Finely chop the meat and stir it into the soup.
Remove and discard the bay leaf. Season to taste with salt and pepper.
Makes 8 servings.