In a large pot add water, yellow dried split peas, unsmoked gammon steaks or pork/beef, a bay leaf and bring to a boil. Add salt and Vegeta seasoning and turn the heat down to allow the soup to simmer.
You will see a lot of foam forming at the top of the pot, remove with a slotted spoon and discard. Continue doing so until all foam is removed and the broth is clear.
Let the soup simmer for 50 minutes. While the soup is simmering chop the onion and grate the carrots, saute together over low heat in a pan with olive oil for 10 minutes until soft and fragrant. Add minced garlic and cook for 1 more minute, then take off the heat.
By now your split peas should be soft and some may be partially falling apart. Remove your gammon steaks or pork/beef from the soup if using and shred it with two forks in a shallow bowl or cut it with a knife. Return to the pot and add the sautéed carrots and onions.
Add chopped herbs, black pepper, taste and adjust seasoning if needed.