Chop 2 carrots and garlic, and add to a stock pot with about 15 cups of water. Add the ham bone and your ham scraps, and bring to a boil. Simmer for about an hour, then strain out the broth so you get rid of everything else. Dice the remaining three carrots, and set aside with your cubed ham. Add the two bags of split peas to the broth, and simmer again until most of the peas have burst. Add in the cubed ham and diced carrots, and simmer until the carrots are cooked, 10-15 minutes.
Now you could eat it hot right away… or let it cool, store it in the fridge and eat it the next day because everyone knows pea soup is better the next day anyways.