Probably the most traditional is Bernardin's Habitant Soup. You can see it at the link.

Carol

Here is a link that might be useful: Split Pea Soup

This looks perfect! Any idea how many quarts one recipe yields? I'd like to make two canners full.
Thanks so much for the link!

That recipe is also in the Ball (and Bernardin) Complete Book of Home Preserving and there they say the yield is 5 pints, so you have some serious scaling up to do!

Also in the book they call for 1/4 tsp. of allspice, if you're a little more adventurous. For a larger batch I'd cut to 1/8 tsp. per 5 pints for just a hint and to avoid any undesireable changes of flavor during shelf storage.

Carol