Add the canola oil to a large stock pot and heat over medium heat.

Add the diced onions, carrots, and celery and sauté for 5 -10 minutes until softened, then add the minced garlic and stir for 30 seconds.

Then add the ham bone, yellow split peas, dried thyme, bay leaves, fresh ground pepper, chicken stock, and diced ham to the pot. Stir to mix everything together.

Bring a boil. Skim off any foam that forms on the top of the soup with a spoon.

Place the lid on the pot slightly ajar and simmer on low heat for about 2 hours, stirring occasionally, making sure the peas do not stick to the bottom of the pot.

Monitor the level of the liquid, and if it seems low, add 1-2 cups of water as needed. I like to use warm or hot water, so it doesn’t stop the cooking process.

Your soup is done when the peas are tender and just starting to break down and the soup is thick.

Remove the ham bone from the pot and remove the meat that is remaining on the bone. Dice the meat and add it back to the pot.

Taste for seasoning and adjust accordingly, with Kosher salt and fresh ground pepper as desired.

Garnish each bowl with a sprinkling of chopped parsley or chopped chives. I like to add a little diced warm ham to the top of the soup too.

Serve with toasted crostini for dipping.