Step 1

Melt butter in medium stock pot. Add onion and celery. Sauté until onions begin to turn translucent. Then add garlic and cook a couple more minutes.

Step 2

Mix in ham, split peas, and bay leaf. Then pour in chicken broth and water. Stir it all together and let pot heat up to a simmer.

Step 3

Continue cooking on a low simmer for 1 1/2 hours, stirring occasionally.

Step 4

Season with salt and pepper, and give a final , thorough stir. Serve.

Step 5

Tip: Pea soup has a tendency to thicken up in the refrigerator or freezer. When reheating, it's perfectly fine to splash in a little water to thin it back out as it heats.