Lickety-Split Pea Soup - cooking recipe

Ingredients

1 medium peeled onion, chopped
1 large peeled carrot, finely chopped
8 cups vegetable broth or 8 cups chicken broth
1 lb dried split peas
1 cup diced celery
2 teaspoons granulated sugar
1 1/4 teaspoons dried thyme
1 teaspoon crushed dried mint
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
1 large bay leaf
kosher salt, to taste
1 1/2 tablespoons lime juice
4 -8 ounces chopped cooked ham (optional) or 4 -8 ounces cooked bacon (optional)

Preparation

ADD split peas to 8 cups vegetable broth (or chicken broth) in a soup pot; BRING to boiling at high heat. COVER; BOIL for 15 minutes on high heat, stirring occasionally; REDUCE heat to medium-low.
PEEL and divide one medium onion into quarters; PLACE onion quarters into the large bowl of a food processor and process until coarsely chopped; ADD onion to soup.
INTO the bowl of a large food processor while running, add one peeled large carrot; PROCESS just until finely chopped; ADD carrot to soup.
DICE celery to yield 1 cup; ADD celery to soup; FINELY chop and add 4-8 ounces cooked ham if desired (use food processor), or add 4-8 ounces chopped cooked bacon, if desired).
ADD the remaining soup ingredients EXCEPT lime juice (2 teaspoons granulated sugar, 1 1/4 teaspoons dried thyme, 1 teaspoon crushed dried mint, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon ground coriander, 1/8 teaspoon ground cloves, 1 large bay leaf); STIR well; COVER.
SIMMER soup for 45 minutes on medium-low, or until tender; REMOVE bay leaf and stir well.
STIR in lime juice and heat through (if not serving right away, keep soup covered and reduce heat to lowest setting, stirring as needed).
SEASON to taste with kosher salt.
POUR into bowls; GARNISH as desired or top with a few croutons if desired.
USE your fingers to eat soup, or slurp soup directly from the bowl (kidding!); ENJOY!