Split Pea Soup

Heat the oil in a large Dutch oven over medium high heat. Add the onions, carrots and celery and sauté for 3-4 minutes. Then add the garlic and sauté for another minute.

Add the split peas, thyme, salt and pepper; stir together. Add the bay leaf, ham bone, chicken broth and 3 C water. Bring to a boil, reduce the heat to a simmer. Cover and cook for 50-60 minutes, stirring occasionally until the soup has thickened and peas have broken down.

Using tongs, remove the ham bone to a cutting board and cut off any remaining ham from the bone and dice the meat (about 1 C of diced ham) then add it back to the soup. Stir and simmer for an additional 5-15 minutes or until thickened to your liking. If too thick, add an additional cup of water.