|White onions||14 Ounce, cut into 1 inch cubes (2 Medium Units)|
|Chopped garlic||1 Tablespoon (4 Clove 5 Gram)|
|Yellow split peas||2 Cup (32 tbs)|
|Dried oregano||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Hot sauce||1⁄8 Teaspoon|
|99% fat-free smoked turkey stock||2 Cup (32 tbs)|
|99% fat-free chicken stock||4 Cup (64 tbs)|
Put the onion in a large nonstick saucepan over medium low heat.
Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
Add the garlic, stir, and continue to cook for 1 minute.
Stir in the split peas, then the seasonings, hot sauce, and stocks.
Raise the heat to medium and bring to a boil.
Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
Remove the cover and stir well before serving.