Rinse the split peas. Put them together with the bay leaves, beef cubes and 4 cups of water into a large stockpot. Bring to a boil and simmer for 20 minutes. Stir occasionally!
Peel and chop the carrots, parsnip, leeks, celery and the meat. Add to the split peas and bring back to a boil. let it simmer on low heat for another 30 minutes. Stir occasionally!
When fully cooked add salt and pepper to taste. I had sausage in the soup and added some left over ham.