My mom's old recipe for split pea soup is a comforting dish that brings back fond memories. She starts with a large 46-ounce can of chicken broth, which forms the rich base of the soup. Then, she finely chops three medium onions, adding a lovely flavor and aroma as they sauté.   For the legume component, she uses either one cup of split peas or lentils, allowing for a hearty texture in the soup. A sprinkle of pepper adds just the right amount of seasoning to enhance the flavors. To finish it off, she usually throws in a handful of elbow macaroni, giving the soup a satisfying heartiness that makes it a complete meal.   Every spoonful is warm and comforting, perfect for a chilly day!