Split peas are easy to clean and cook. Prepping for this soup and others I use basic staples sauteed in light olive oil beforehand for most of my creations, including onions, garlic, celery, and sometimes a roux; making soups rich and creamy. Homemade soups are comforting during cold weather or when someone's not feeling well.
I use a great 4-6 quart cooking pot. Rinse and clean split peas well, then begin cooking according to package directions, replacing broth for water. However, add water as needed while simmering until peas become completely soupy and smooth. Thickness is your preference.
Saute onion, celery, (diced ham-optional), and carrots; garlic-add toward the end of sauteing-for about 3-5 minutes, then add mixture to simmering pot of peas.
Let simmer for up to 2-hours stirring frequently so soup doesn't stick to bottom of pot. Add desired amounts of salt and pepper. Remember broth has some sodium so don't over salt. Enjoy!