Step 1

In a large Dutch oven, melt the butter over medium heat; add the carrots, celery, onion and garlic, stirring occasionally, until the mixture has softened and golden, around 15 minutes.

Step 2

Add the yellow split peas, bay leaves and thyme. Season with salt and pepper, cooking for about 2 minutes to impart flavours into the peas.

Step 3

If using a ham bone, trim off any excess fat.

Step 4

Add in the ham and chicken stock, then bring up to a boil. Cover and let simmer and medium-low, stirring occasionally, until the soup has thickened, 1.5 to 2 hours.

Step 5

Remove bay leaves. If using ham bone or hock, remove and let cool enough to handle to remove the meat, cut it into bite-sized pieces and put it back into the soup.

Step 6

Serve with fresh bread rolls.