Big pot, two pounds or so of dried split peas, ham bone with plenty of meat. Spice with whatever seems good; I use salt, pepper, garlic, and a few chile de arbol. (Some recommend a shot of sherry.)
Cover with water, bring to a boil, simmer for a few hours (stir it from time to time, or it will stick and eventually scorch). After the peas are completely disintegrated, turn off the heat and fish out the ham bone. Separate and chop the meat, and get the marrow out of the bone too. Meat and marrow back in the pot with some chopped-up onion, carrot, and celery. Diced potatoes if you like. If you want discernible peas in the soup, add another half-pound or so. Back to a boil, turn down the heat, and simmer it (remember to stir) for another half-hour or more, until the veggies are done and the more recent peas are soft.
Tastes even better reheated the next day. There’ll be a lot of soup, but you can freeze some in Zip-loc bags.
I’m telling you, a shot of dry sherry...
Thank you for the instructions/recipe. I’m making this today!!!!