Soak split peas in 4 cups (1 L) cold water overnight; drain. (Do not rinse.)

Place ham bone in a large pot, with hot water to cover (about 12 cups/3 L). Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Remove ham bone and reserve. Add split peas and garlic to the water, adding more water as the peas cook until the desired consistency is attained (more water if you like a
thinner soup).

Trim meat off bone and fat off meat. Cut meat into cubes and put into pot; cook on low heat, stirring frequently, until peas are very tender, about 1 hour. Add vegetables and cook over low heat until tender. Season with pepper. Makes 20 (1-cup/250 mL) servings.