Place dried split peas in a large bowl, cover with water and soak overnight.

Place ham bone in a 7 Qt. Dutch Oven and fill pot with water. Simmer bone for 2-3 hours, skimming off foam as needed.

Remove ham bone and pick off any good meat. Reserve for finished soup.

Strain ham broth at least twice through a fine mesh strainer. Return broth to Dutch Oven.

Drain and rinse soaked split peas and add to broth; simmer over low heat for 2-3 hours until peas softened and melt into broth. Stir often and skim off foam as needed.

In a large skillet, saute diced vegetables until just tender, then add garlic and saute 2-3 additional minutes, season with salt & pepper.

Serve finished soup hot, seasoned with salt & pepper, with a spoonful of warm veggies and ham pieces, and a hunk of crusty bread.