Step 1

Heat a dutch oven or large, heavy-bottomed pot over medium heat. Add the olive oil. Once hot, add the onions, celery, carrots, salt, and pepper. Saute until the vegetables soften and lightly brown, about 8 to 10 minutes.

Step 2

Add the thyme, bay leaf, and minced garlic. Saute for 30-seconds until fragrant.

Step 3

Add the split peas and saute for 1 minute. Add the pork to the center of the pot. Add the water and chicken stock, stir, then bring to a boil.

Step 4

Reduce the heat to medium-low, cover, and simmer. Stir occasionally so that the peas do not stick to the bottom of the pot, adjusting the heat as needed to maintain a gentle simmer. Flip the ham over 1 hour after cooking. Cook until the peas fall apart and lightly thicken the soup. The meat should pull off the bone and the vegetables are tender, about 2 hours.

Step 5

Remove the bay leaf and discard. Transfer the ham to a cutting board. Remove the skin and discard. Pull the meat off the bone and dice it into small pieces.

Step 6

For a smooth consistency, use an immersion blender to puree the soup. Alternatively, puree the soup in batches using a countertop blender. Leave a few cups of peas intact for a more rustic texture if desired.

Step 7

Season the soup to taste with salt and pepper. Add the pork back to the soup and stir to combine.

Step 8

Divide among bowls to serve and garnish with parsley.