Put the split peas, onions
, ham hock, 10 cups/ 2 1/2 liters water and bay leaves in a pot. Sprinkle with some salt and pepper. Bring slowly to a boil, skim
that rises to the surface, then simmer
until the peas are tender, about 1 hour 30 minutes.
Remove the ham bone, cut off the meat and dice small. Put the meat back in the soup
, adding the carrots at the same time, and continue cooking until they are tender, about 20 minutes. Season the soup with salt and pepper, and serve.