Step 1

Heat oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until tender and beginning to brown, about 5 minutes. Add ham, marjoram, ginger and allspice and cook for an additional minute.

Step 2

Add split peas, broth, water, carrots, baking soda and bay leaf to the pot. Bring to a boil and then reduce to a simmer. Continue to cook until peas are nearly tender, about 35 minutes. Using a potato masher or fork, mash the soup mixture to break up some of the peas and create a thicker texture. Continue cooking until the peas are very soft, about 10-15 minutes, adding more water as necessary to keep the soup from becoming too thick.

Step 3

Remove the bay leaf. Add lemon juice and season the soup to taste with salt and pepper. Serve, topped with chopped fresh parsley if desired.