1-First, sauté 1 medium yellow onion, about 3 ribs of celery, and 1 clove of garlic in olive oil or butter until they soften and release their aroma.

2-Next, add 4 cups of unsalted chicken broth and 4 cups of water to the pot, along with 1 bag (16 oz) of dried split peas that have been picked over and rinsed.

3-Include 2 bay leaves, 1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried), salt and pepper to taste, and the 1 1/2 pounds meaty ham bone or ham shanks for extra depth.

4-Bring the mixture to a boil, then reduce to a low simmer and cover the pot for 60 to 80 minutes until the peas and ham are tender.

5-After that, remove the ham, let it rest for 10 minutes, then shred or dice it.

6-Add 1 cup of diced carrots and cook for another 30 minutes until the peas mostly break down, stirring occasionally.

7-1. Sauté veggies Sauté onion, celery, and garlic

8-2. Add ingredients and boil Combine all and bring to boil

9-3. Simmer Cook covered until tender

10-4. Add carrots and finish Incorporate carrots and cook more