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1
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.
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2
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.
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3
INTO the bowl of a large food processor while running, add one peeled large carrot; PROCESS just until finely chopped; ADD carrot to soup.
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4
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).
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5
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.
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6
SIMMER soup for 45 minutes on medium-low, or until tender; REMOVE bay leaf and stir well.
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7
STIR in lime juice and heat through (if not serving right away, keep soup covered and reduce heat to lowest setting, stirring as needed).
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8
SEASON to taste with kosher salt.
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9
POUR into bowls; GARNISH as desired or top with a few croutons if desired.
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10
USE your fingers to eat soup, or slurp soup directly from the bowl (kidding!); ENJOY!
