Step 1

In a large (5.5 quart or larger) heavy-bottomed pot, heat the olive oil. Add onion, carrot, celery, and salt/pepper to taste (I add 1/4 teaspoon salt and 1/2 teaspoon pepper). Cook until veggies are softened and onion is beginning to turn golden, 5–8 minutes. Add garlic, Italian seasoning, cumin, thyme, red pepper flakes, and cook, stirring constantly, for 1 minute. Add rinsed split peas and mix through.

Step 2

Add ham bone, bay leaf, and chicken broth. Bring to a boil, then reduce heat to low and simmer, uncovered, 60–90 minutes (see note 4), stirring occasionally so the peas don’t catch on the bottom of the pot. Cook until peas are cooked and soup is thickened to desired consistency. Stir a bit more frequently as the soup begins to thicken. Add a splash more broth if it gets too thick for your preference. If adding additional ham, add it during the last 10 minutes of cooking.

Step 3

When ready to serve, remove ham bone and shred off as much meat as you can. Discard the bone(s) and fat. Return ham to soup. (I like about 2 cups, so if your ham comes up short, you may want to add additional chopped ham.) Remove and discard bay leaves. Remove 2 cups of the soup and blend (see note until completely smooth. Return blended puree to the soup pot and mix through. Taste and season, adding additional salt/pepper as needed.

Step 4

Ladle soup into bowls and serve with hearty buttered bread, a sprinkle of pepper, and fresh thyme, if using. Enjoy!