7 c. water
1 lb. dried yellow split peas, about 2 1/2 c.
1-2 whole garlic cloves
2 cans chicken broth or substitute water plain or w/ bouillon.
1 lb. lean ham, rind removed (whatever you like, really)
2 med. onions, chopped
1/4 tsp. pepper
4 med. carrots, sliced
4 med. stalks celery, sliced
2 slices of red pepper, sliced
Any other spices you may enjoy.

Heat water and peas to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain. (You will see the pockets of gas form on top of the water.)  I rinsed but it did not say
to, I just recall my dad doing it. 

Add chicken broth, amount of water of choice, 2 cloves of garlic, ham, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if necessary. Leave lid off if it is too brothy.

Take out ham and shred or cut into the sizes you desire.  Return it to the liquid.

Add the following at this point.

Saute  carrots, celery onion and red pepper in a dab of butter and a couple drops of olive oil until warm and partially cooked. 

Add to split peas.  Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Remove salt pork; cut into 1/4 inch slices. Add pork to soup or serve separately with mustard if desired.  (I left the lid off and stirred it around to muck up the peas but most of all I was just having fun.)

The recipe suggested a dab of mustard on the side of the soup bowl to touch with your spoon as you eat a bite.