1 pound dried yellow split peas, rinsed and sorted
1 large yellow onion, finely diced
2 medium carrots, finely diced
2 medium celery stalks, finely diced
1 clove garlic, minced
1 Tablespoon chopped fresh thyme
1 bay leaf
2 quarts chicken stock, plus more to thin
2 cups cooked ham, cut into 1/2 inch dice
Kosher salt and freshly ground black pepper to taste
In a large stock pot, bring the split peas, vegetables, thyme, bay leaf, and stock to a boil. Reduce the heat and simmer partially covered, stirring occasionally until the vegetables are tender, the split peas have broken down, and the soup is thickened-- about 2 1/2 to 3 hours.
Add the diced ham and cook just until warmed through. Season the soup with salt and pepper to taste. Enjoy!
*The soup thickens if stored in the refrigerator, so you will need to thin it with additional stock when reheating.