Luộc đậu và khuấy đều tay. Đậy nắp và đun liu riu. Xào rau củ. Cho rau vào súp nếu muốn. Thưởng thức súp nóng.

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Bring 8 cups (1.9 L) water to a boil, preferably in a thick-bottomed pot to prevent burning. Add the peas and bring to a boil again. Stir frequently to prevent burning and sticking to the bottom.  If you simmered the ham, add the peas to the same pot, or substitute ham stock for some or all of the water. If you didn't prepare the ham in advance, add it directly to the same pot of water. Stir occasionally to make sure the peas don't burn. Heat oil in a large frying pan until it shimmers. Add onions and cook until softened and glossy but not browned, 3-5 minutes. Add the rest of the vegetables, the bay leaf, and any other herbs you're using. Sauté another 5 minutes. This will add more flavor to the soup. Recently purchased split peas may be ready in 45–60 minutes, depending on how mushy you like them. If they've been in storage for a while, they may take up to 90 minutes or even 2 hours. Aim to add the vegetables about 30 minutes before the peas are finished. (When in doubt, add them 20 minutes after the peas started simmering.)  Add the bay leaf and other herbs immediately, plus a pinch of salt. Despite kitchen rumors, the salt will not lengthen the cooking time. You don't need the salt if cooking the peas with a ham. If you like soft, mushy vegetables, add them immediately. Remove the bay leaf before serving. Serve with fresh bread, cornbread, or biscuits to make a simple winter meal or side dish. Sprinkle with grated carrot or croutons for extra flavor and crunch.