1-Step 1: Sauté the Aromatics Begin by heating the olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the chopped yellow onion and celery. Sauté these vegetables for about 3 minutes until they start to soften. This step is crucial for building a flavorful base. Next, add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.

2-Step 2: Combine Liquids and Peas Pour in the unsalted chicken broth and the water. Now, add the rinsed and drained dried split peas to the pot. Throw in the bay leaves and the thyme. Lightly season with salt and pepper at this stage, keeping in mind that the ham will add saltiness later. Stir everything well to combine.

3-Step 3: Simmer with Ham Nestle the meaty ham bone or ham shanks into the soup mixture. Bring the pot to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer. Stir occasionally to prevent sticking. Cook until the peas and ham are tender, which should take about 60 to 80 minutes. The peas should start to break down and the soup should thicken nicely.

4-Step 4: Prepare the Ham and Carrots Once the ham is tender, remove it from the soup and set it aside on a plate to rest for about 10 minutes. While it rests, add the diced carrots to the soup. Cover and continue to simmer for another 30 minutes, stirring occasionally, until the peas have mostly broken down and the carrots are soft.

5-Step 5: Final Touches and Serving While the carrots are cooking, shred or dice the rested ham meat. Once the soup has finished its final simmer, stir the shredded ham back into the pot. Taste the soup and adjust the seasoning with salt if needed. Serve the soup warm, garnished with fresh parsley if you like a pop of color. If you are planning a larger feast, this pairs wonderfully with mains like a roast pork.