1-Getting started: Getting started with split pea soup is easier than you might think, and it all begins with a few basic steps in your kitchen. First, heat 1 tablespoon olive oil in a large pot over medium-high heat to build that flavorful base.

2-Next: sauté 1 1/2 cups chopped yellow onion and 1 1/4 cups chopped celery for about 3 minutes until they soften, then add 1 teaspoon minced garlic and cook for another minute to bring out the aroma.

3-Now: pour in 4 cups unsalted chicken broth and 4 cups water, then stir in the 1 sixteen-ounce bag of dried split peas (rinsed and picked over), 2 bay leaves, and 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Lightly season with salt and pepper, nestle in the 1 1/2 pounds of a meaty ham bone or ham shanks, and bring everything to a boil.

4-Reduce the heat to low, cover the pot, and let it simmer for 60 to 80 minutes, stirring now and then until the peas and ham are tender. Once done, take out the ham bone, let it rest for 10 minutes, then shred or dice the meat.

5-Finally, add 1 cup chopped carrots, cover again, and simmer for about 30 more minutes until the peas mostly break down. Stir the ham back in, tweak the seasoning with more salt if needed, and serve it warm, maybe with parsley for garnish if you like. This method keeps things simple yet delicious for home cooks of all levels.