1 large white onion
3+ cloves minced garlic
3 large carrots peeled and diced
2 containers of chicken stock/broth
1 left over ham bone
1 cup diced ham
2+ diced sausages of your choice
4 cups split peas
Start off with a large pot. I usually use cast iron.
Dice and saute onion and garlic until onion is translucent.
Add diced carrots and continue cooking on medium for 5 minutes.
Dice ham and sausage, I usually use chicken apple sausage because that is what I have on hand and it gives the soup a nice flavor. Set ham bone (with ample amount of meat left on it) in the center of pot.
Add the two containers of chicken stock. Add in the diced ham, sausage and the split peas. Stir, cover and bring to a boil. Once boil is reached stir, cover, and turn down heat Let simmer until peas are completely dissolved. I usually cook my pea soup on low for about 3 hours. Soup will thicken up after sitting. Add some extra water or chicken stock when reheating leftovers.
There is really no need to season since the ham and sausage flavor it well, but you can salt and pepper to taste before serving.