Ingredients

Instructions

1. 1
   Melt butter in a large Dutch oven or pot over medium high heat. Add onion, carrots, celery, salt and black pepper. Cook until vegetables are softened and starting to brown, about 8 to 10 minutes. Add garlic and cook until aromatic, about 1 minute. Add split peas and stir together.
2. 2
   Add bay leaf, thyme, chicken stock and water. Bring to a boil, reduce heat and simmer uncovered for 1 to 1 ½ hours or until soup is thickened to desired consistency, stirring occasionally.
3. 3
   In last 15 minutes of cooking, add ham and stir to combine. Add additional salt and black pepper to taste. Serve hot.