Soak peas in triple the amount of cold water for one hour.

Heat one tablespoon oil in a large (10-quart) pot. Add garlic, onions, carrots, celery, and meat, and let sauté until soft, about 10 minutes. Drain split peas and add to pot along with liquids, salt, and pepper.

Bring to boil. Reduce heat, cover and simmer for a minimum of one hour, and a maximum of two hours. Stir occasionally.

Remove meat from pot and cut into bite-size chunks. Discard bones and fat. Add meat back into soup. Adjust seasonings to taste and enjoy!