1/4 cup unsalted butter
2 cup onion; chopped
1 cup carrot; diced, 1/4 in
1 cup celery; diced, 1/4 in
1/2 tsp kosher salt; or to taste
1/2 tsp black pepper; or to taste
2 cloves garlic; minced
1 lb dried split peas; rinsed and sorted
1 ham hock; or meaty ham bone
1 large bay leaf
2 tsp fresh thyme leaves; chopped and divided
6 cup chicken stock
2 cup water
1 cup diced ham; 1/4 in dice

1. In a large pot, melt butter. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5 to 8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.

2. Add ham hock, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60 to 90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency.

3. Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes. Add diced ham during the last 15 minutes of cooking.

4. Remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon of fresh thyme.

Season to taste with salt and pepper and serve.