In large pot or dutch oven, add bones, water, bay leaves and peppercorns. Bring to a boil and simmer for about an hour.*
Preheat medium skillet on medium heat and swirl oil to coat. Add onion, carrots and celery; sauté for 5 minutes, stirring occasionally.
Transfer to a pot along with green split peas and salt. Bring to a boil and cook for 1 – 1.5 hours or until split peas are soft and partially broken down.
Season with pepper and garnish with green onion, dill or parsley. Serve hot.