Grandpa Fisher's Spicy Split Pea Soup

Split pea is one of those hit or miss soups; the color is questionable, and the aroma is particular. But my grandfather hit the ball out of the park with this recipe. It's sweet, savory and spicy all at once. Despite my penchant for the vegetarian lifestyle these days, you just cannot make this soup without the ham bone. I usually wait until a holiday and steal someone else's.

Ingredients
1 ham bone (preferably from a honey or glazed ham)
2 bags split peas
4 c. carrots, shredded (feel free to use the pre-shredded variety, but I usually shred further)
2 large Spanish onions, chopped
12 c. vegetable, chicken or ham broth (I use "Better Than Boullion")
1 tbsp. Chef Paul's Meat Magic
1/2 tsp. crushed red pepper flakes (add more to taste!)
1-2 tsp. Mrs. Dash
black pepper, freshly ground
1 tsp. sugar

Directions
Pull away as much ham from the bone as you can, chop into small pieces and set aside. Rinse peas in water. Pull out any floaters and drain. Put the peas in the broth, with the ham bone. Bring to a boil, stirring so that they don't stick, for a few minutes. Reduce the heat to low and simmer until the peas start to fall apart, about two hours.

Pull the ham bone out and collect any fat that rises to the surface of the soup. Add carrots and onions. Continue cooking on medium high for now. Add any more chopped ham. Cook for another hour or so. Add your spices and simmer lightly for another 15 minutes. Serves a lot.