In a 4-quart stock pot or large pot heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper and cook, stirring occasionally 10 to 12 minutes or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to a boil, reduce heat and simmer, covered for 45-60 minutes or until split peas are soft and sorghum is tender. (function() {var a="",b=["adid=ada-foodhub-3-641217521","site=ehs.con.ada.foodhub","size=300x250","zone=","mcat1=di13","mcon1=f49s",];for (var c=0;c