Sauté the Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Stir in the minced garlic and cook for an additional minute.

2. Add the Base Ingredients

1. Add the rinsed split peas, dried thyme, salt, and pepper to the pot. Stir to coat the peas with the seasoning.
2. Place the bay leaf and ham bone (or smoked ham hock) into the pot.
3. Pour in the chicken broth and 3 cups of water. Stir everything to combine.

3. Simmer the Soup

1. Bring the mixture to a boil, then reduce the heat to low and simmer.
2. Cover the pot and cook for 50-60 minutes, stirring occasionally. The split peas will break down and create a creamy consistency.

4. Finish the Soup

1. Remove the ham bone from the pot and transfer it to a cutting board. Dice any remaining meat and return it to the pot along with the diced ham.
2. Add the cooked bacon for a smoky kick.
3. Simmer the soup uncovered for an additional 10-15 minutes to thicken. Add more water if the soup becomes too thick.
4. Remove and discard the bay leaf.

5. Serve and Garnish

1. Ladle the soup into bowls.
2. Garnish with fresh parsley and an extra sprinkle of black pepper if desired.
3. Serve warm with crusty bread or crackers for dipping.