1-Heat olive oil in a large pot over medium-high heat. Add the onion and celery; sauté for 3 minutes. Then add garlic and sauté for 1 additional minute.

2-Pour in chicken broth and water. Add split peas, bay leaves, thyme, and lightly season with salt and pepper remember to hold back on salt if your ham is salty.

3-Add the ham bone to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 60 to 80 minutes until the peas and ham are tender.

4-Remove the ham from the pot, set aside to rest for 10 minutes, then shred or dice the meat. Cover and keep the meat aside while you continue.

5-Add diced carrots to the pot, cover, and continue to simmer for about 30 more minutes, stirring occasionally, until peas mostly break down.

6-Stir shredded ham back into the soup. Adjust seasoning with additional salt if needed. Serve warm, garnished with parsley if desired.