How to Make It
1.
In a medium pot or Dutch oven, heat a generous drizzle of oil over medium-high heat and sauté the onion, celery and carrots for 3-4 minutes, or until soft.
2.
Add the ham, split peas, potatoes, thyme and stock, grind over a good amount of pepper and bring to a simmer.
3.
Cook, stirring occasionally, for 30-40 minutes, or until the peas are very soft.
4.
Stir, mashing the mixture up against the side of the pot with the back of a spoon to create some pea puree along with the chunks.
5.
Taste and season with salt if it needs it.
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