Mom'S Southern Style Split Pea Soup

• 1 lb dried split peas (one 16 oz pkg.)
• 4 large carrots, scrubbed and cut up
• 2 onions, med. to lg., chopped
• 1 lb smoked pork, lg. chunks
• 2 bay leaves
• 5 whole cloves
• 6 -8 allspice
• 6 -8 peppercorns or 6 -8 fresh ground black pepper
• 4 quarts water
• salt

1. You may substitute a meaty hambone, diced smoked ham, cut up smoked pork butt, or, if like my husband prefers and no pork is allowed, use smoked turkey.
2. Put all ingredients except salt into large heavy-bottomed stock pot.
3. Cook over low-med. heat. Stir occasionally.
4. Simmer until meat falls off bone and split peas have become mush. Be careful not to burn. Stir more often as soup thickens.
5. Remove bone, bay leaves and spices.
6. Puree and test for salt. Add salt if needed and cook an additional 15 minutes. Adjust water if necessary.
7. The soup should be very thick. It becomes almost paste when cold. You may need to add some water to reheat.
8. This soup freezes very well.
9. If you leave out the cloves you won't have this special recipe. They are the secret ingredient.
10. I'm guessing on servings and amount. it depends on how much you cook it down.

peas, carrots, onions, pork, bay leaves, cloves, allspice, ground black pepper, water, salt

Taken from www.food.com/recipe/moms-southern-style-split-pea-soup-193576 (may not work)