Green Pea Soup

• 2 Spanish onions, thinly sliced
• ¾ pound dried green peas
• 3 pints

Combine first nine ingredients in a large saucepan and bring to the boil; skim and then cook very slowly, covered, for 2 to 3 hours, adding more water if soup becomes too thick. Add oregano after soup has cooked for 2 hours. Serve with croûtons.