1-First Step: Get your ingredients ready Start by rinsing the split peas under cold water, then pick through them and remove any tiny stones or debris. Chop the onion, celery, and carrots so everything is ready to go before you start cooking. If you are using a ham bone or ham shanks, have them nearby so you can add them at the right time. This recipe moves fairly quickly once the pot gets going, so a little prep up front makes the whole process smoother. You will need a large pot or Dutch oven for the stovetop method. This gives the soup room to simmer without boiling over.

2-Second Step: Cook the onion, celery, and garlic Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the 1 1/2 cups yellow onion and 1 1/4 cups celery, then sauté for 3 minutes. The vegetables should start to soften and smell sweet, but they do not need to brown. Add the 1 teaspoon garlic and sauté for 1 minute longer. Garlic burns easily, so keep it moving in the pot. This short step builds the flavor base that carries through the whole soup.

3-Third Step: Add the broth, water, peas, and seasonings Pour in the 4 cups unsalted chicken broth and 4 cups water. Stir in the 1 (16 oz) bag dried split peas, 2 bay leaves, and 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Lightly season with salt and pepper. At this point, the pot will look thin, but do not worry. The split peas will break down as they cook and naturally thicken the soup. This is the start of that hearty texture everyone loves in split pea soup.

4-Fourth Step: Simmer with the ham bone Nestle the 1 1/2 pounds meaty ham bone or ham shanks into the soup mixture. Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer, stirring occasionally, for about 60 to 80 minutes. During this stage, the peas begin softening and the ham adds flavor to the broth. Keep the heat gentle so the soup does not scorch on the bottom. If you notice a thick layer forming, give the pot a stir now and then.

5-Fifth Step: Remove the ham and shred the meat Once the peas and ham are tender, remove the ham from the soup and let it rest for 10 minutes. This makes it easier to handle and gives the juices a chance to settle. Then shred or dice the meat and cover it to keep warm. If your ham bone has a lot of meat left on it, this is a great time to pull off every good piece. You want the soup to have meaty bites throughout, not just flavor in the broth.

6-Sixth Step: Add the carrots and keep simmering Stir in the 1 cup diced carrots. Cover and simmer again, stirring occasionally, until the split peas have mostly broken down, about 30 to 60 minutes longer. This is when the soup really turns thick and creamy. If you want the soup to be even heartier, this is also the moment to add diced yellow or red potatoes. That small change makes the bowl more filling, especially if you want it to serve as a full meal with just bread on the side.

7-Seventh Step: Finish and serve Stir the shredded ham back into the soup. Taste and add more salt if needed. Remove the bay leaves before serving, then ladle the soup into bowls while it is warm. Add fresh parsley on top if you like a little color and brightness. The soup thickens as it cools, so if it seems a little loose at first, give it a few minutes before deciding whether to add more liquid. If it gets too thick, stir in a splash of water or broth until it reaches the consistency you like.