Split Pea Soup

1 pound dried split green peas, rinsed and drained
8 cups water
2 carrots, scrubbed but notpeeled, cut into eighths
2 medium yellow onions, cut into eighths
3 cloves garlic, quartered
2 stalks celery with leaves, cut into eighths
4 ounces lean ham, visible fat removed, cut into bite-size pieces
3 tbsp low-sodium soy sauce
1 tsp chopped fresh oregano or 1/2 tsp dried oregano
1/2 tsp grated fresh ginger or 1/8 tsp dried ginger
3 dashes hot pepper sauce, or to taste

In a large saucepan or Dutch oven, bring peas, water, carrots, onions,garlic, celery and ham to a rapid boil over medium-high heat. Reduce heat and cook, covered, at a gently rolling boil, 1 to 1 1/2 hours or until peas are soft.
Add soy sauce, oregano, ginger, hot pepper sauce and pepper. Simmer 10 minutes to blend flavors. In a blender or the workbowl of a food processor fitted with a metal blade, procces two to three cups at a time, until pureed.
Return to saucepan and reheat, if necessary. Serve hot. This soup freezes well.