First, I rinsed and sorted my split peas in a strainer. Then I cut my carrots and onion (I would have used celery too, but my husband doesn’t like it at all) and sautéed them in a mix of butter and olive oil with my seasonings (garlic powder, onion powder, and Italian seasoning) until the onions were translucent. I added my garlic and sautéed for a minute or two. I added approximately 6 cups of chicken broth and 4 cups of water (I could have gotten away with only 8 cups but I always add extra to be safe. Lol), split peas, diced ham, bay leaves and more onion powder, garlic powder, and Italian seasoning. I let it come to a boil and simmered for about 1.5-2 hours, tasting as it simmered and seasoning as needed. During the time I was simmering it, my husband was boiling the ham skin (He likes to experiment. Lol) and I used some of the liquid from that to add some more ham flavor. At the end, I salt and peppered to taste (I didn’t add my salt too early since ham can be pretty salty and I wasn’t sure exactly how salty it would make the soup)
I would have boiled the ham bone with the meat on it first for a couple hours but I accidentally napped a bit late and didn’t have the time to do so.