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Heat oil in medium, heavy-bottomed saucepot over medium-high heat. Add half of ham pieces; cook, stirring occasionally, until golden brown, about 5 minutes. Add onions and carrots to pot; cook until onions are translucent and carrots are tender, about 15 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.
Add whole green peas and ham concentrate mixture to pot; bring to boil, stirring occasionally. Puree soup in batches in blender; return to pot (Or, use submersion blender to puree soup until smooth).
Return soup to pot; stir in remaining ham and pimientos. Bring soup to boil. Season with Adobo, to taste.
Caution is required when blending hot soup. The reason: Hot liquid creates pressure in the closed blender. When the motor runs, pressure builds, causing the soup to forcefully escape through the lid. To sidestep splatters, try this: First, fill the blender no more than halfway with soup. Then, crack the lid to release steam. Cover top with kitchen towel and hold the lid as you blend, gradually increasing the motor's speed. The results: Smooth soup and a clean kitchen!