1 T olive oil
2 cups chopped carrots
1 cup chopped onions
1 cup chopped celery
1/2 lb ham, diced
3 cloves garlic, minced
pinch of ground cloves
1/4 tsp ground red pepper
1 lb dry split peas, rinsed
2 13oz cans chicken broth
10 cups water
1 bay leaf
1 tsp salt
1/2 tsp pepper

Heat oil in large Dutch oven. Add carrots, onions, celery and ham. Saute for 10 minutes. Stir in garlic, cloves and red pepper and cook for 30 seconds. Add peas, broth, water, bay leaf, and salt & pepper. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, for 1 hour or until peas are tender. Remove bay leaf. Very carefully, puree 6 cups of soup in blender or food processor in 2 batches and stir back into soup.