Here are two I have used. I make the first one most often, but the second one is a meatless pea soup recipe I have also made:

Hearty Split Pea Soup

1 bag (1 lb.) dry split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped - 2 medium carrots, chopped
2 cups cubed cooked ham
½ cup chopped celery
5 tsp. chicken bouillon granules
1 tsp. each dried marjoram, poultry seasoning, rubbed sage
½ to 1 tsp. pepper
½ tsp. dried basil
½ tsp. salt
2 bay leaf  remove after cooking

In Dutch oven combine all ingredients, bring to boil. Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours until peas and vegetables are tender. Yield: 12 servings (3 qts.)

Add water if desired

ANDERSENÂS ORIGINAL SPLIT PEA SOUP (Meatless)

2 qts. Water (8 cups)
2 cups green split peas
1 branch of celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
¼ tsp. ground thyme
1 pinch cayenne pepper  1 bay leaf (remove after cooking)
salt and black pepper.

Combine ingredients except salt and pepper in large kettle, bring to boil and boil vigorously, uncovered for 20 minutes.

Reduce heat, cover and simmer until peas are tender, about 40 minutes. Taste and season w/salt and pepper to taste. Whirl in blender or food processor for finely textured soup. 8 servings  1 cup = 185 calories.

I use the one that is on the bag of split peas and it's great. I'm not sure if it calls for garlic, but I put one mashed clove in mine. I do not put the majoram, basil or other spices in.

I usually make the recipe on the pea package if there is one. Then I throw in all the left over veggies too and the odds and ends left in the vegetable crisper. When they are tender, I puree everything in the blender. If there is meat on the hambone, I shred it and add it back in after everything has been pureed. If it tastes like it needs a little something more when it is done, just add a teaspoon or two of either soy sauce or worchestershire sauce.

This is my fav:

Lickety Split Pea Soup

1 cup split peas, rinsed, then soaked overnight in 3 cups of water
2 tablespoons butter
2 small leeks or onions, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon chopped parsley
1/2 stalk celery, chopped
1 carrot, chopped
1/2 cup frozen peas
Garnish: carrot curls or parsley sprigs

Directions:

1.Boil the split peas in 6 cups of water. Cook until the peas are mushy, about 25 minutes. Set aside.
2.Melt the butter in a medium saucepan on medium heat.
3.Add the leek, salt, pepper, thyme and parsley and saute for 5 minutes, stirring with a wooden spoon.
4.Add the celery, carrot and 2 cups of water and stir.
5.Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6.Add the vegetable mixture and the peas to the split pea pot and simmer for 5 minutes.
7.Ladle into bowls and garnish.

Makes 4 to 6 servings.

I don't think I have ever eaten split pea soup.

Know I have never made it.

I follow the basic recipe on the back of the split pea package, however I substitute chicken broth for water in most cases.
I have also put the whole hambone with the dried peas and chicken broth onion, and carrot and let it simmer for a while...so delicious, next day skim off any fat that has accummulated.. and serve.

If he cannot eat the ham because of the salt, try turkey ham. You get the taste but not so much salt.

I have a recipe for British Beef Soup with split peas, maybe that's what his wife used to make? I don't remember where I copied it from. I've made it a couple times and it's very good. I do use broth instead of water but since he is on a sodium-restricted diet, she could use low or no sodium broth and omit the added salt. For extra flavor, I like to stir in some lemon juice when the soup is done, just before serving.

British Beef Soup

* 1 lb beef, top round
* 6 cups water or broth, cold
* 1 teaspoon salt
* 1/4 cup barley, fine
* 1/4 cup split peas
* 8 peppercorns
* 2 medium onions, chopped
* 1/2 cup carrot, chopped
* 1/2 cup celery, chopped
* 2 tablespoons parsley, chopped

Directions

Combine cold water, top round cut in small pieces and salt in a 4-quart soup pot.

Bring to a boil slowly, skim foam off, and add barley, split peas and peppercorns.

Cover and simmer gently for 1 1/2 hours.

Add chopped onions, carrots and celery and simmer 1/2 hour longer, stirring frequently.

Sprinkle each serving with chopped parsley.