Step 1

Rinse the peas in cold water.

Step 2

Melt butter to a Dutch oven or large pot over medium heat.

Step 3

Add the chopped onion, carrot, and celery to the pot. Cook until vegetables are softened, 4-5 minutes.

Step 4

Add the chopped garlic to the pot and continue to cook for 1 minute.

Step 5

Add the split peas and continue to cook for 1 minute.

Step 6

Add the ham bone, chicken broth, water bay leaf, and fresh thyme to the pot.

Step 7

Increase the heat to medium-high and bring the mixture to a boil.

Step 8

Reduce the heat to simmer and cook uncovered for 60-90 minutes, stirring as needed, until the split peas are cooked and the soup is thickened to the desired consistency.

Step 9

Add the diced ham and let the soup cook for 10 more minutes.*Add additional water if the soup gets too thick.

Step 10

Remove the ham bone and bay leaf and discard.

Step 11

Season to taste with salt and black pepper.

Step 12

Serve with toasted croutons and enjoy.