Souper Spiced Ham and Split Peas

Sort split peas to remove stones. Saute olive oil, onion and garlic in a large soup pot or Dutch oven until onions are fully translucent and beginning to brown. Add split peas (no need to pre-soak), stir. Add chicken broth and water. Fifteen minutes later, add carrots, continue to boil. Add ham and all spices to your taste. Stir every so often.

The soup is done when the peas begin to dissolve into the broth. You can help that process by mashing them a bit. Serve hot. Reheats beautifully. Freezes well.